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Buffalo Chicken Lasagna Recipe

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This recipe for Buffalo Chicken Lasagna is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1¼ lbs Chicken Breasts, diced
4 c Spaghetti Sauce (you may want a little more)
1½ c Water
2-3 T Hot Pepper Sauce (your choice)
2 T Vinegar
1 tsp Garlic Salt
1 container (15 oz) Part-Skim Ricotta Cheese
½ c Egg Substitute
12 Lasagna Noodles, uncooked
¾ c Shredded Cheese of your choice (blue cheese, cheddar/jack, etc.)
Directions:
Directions:
Preheat oven to 350ºF. Boil chicken until done. Set aside and cool. Dice chicken.

Heat spaghetti sauce in skillet and stir in water, hot pepper sauce, vinegar, and garlic salt along with the diced chicken. Simmer a little and remove from heat.

In a medium bowl, combine ricotta cheese and egg substitute; set aside. Spray 13x9 inch baking pan with cooking spray. Spread one (1) cup sauce over bottom of pan. Arrange four (4) pieces of uncooked lasagna noodles (3 lengthwise, 1 widthwise) over sauce. Cover with another 1½ c sauce. Spread half the ricotta mixture on top. Arrange another four (4) pieces of noodles over ricotta; top with another 1½ c sauce. Spread remaining ricotta mixture on top. Arrange final four (4) pieces of lasagna over ricotta mixture and cover with remaining sauce.

Cover lasagna with foil and bake one (1) hour and 10 minutes. Uncover lasagna, sprinkle with cheese and bake five (5) minutes longer. Remove from oven; cover and let stand 10 minutes before serving.

 

 

 

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