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Jean's buffalo Chicken Lasagna (low cholesterol)

Denise Biks, Lauderhill, Florida


12 pieces of lasagna, uncooked
vegetable oil cooking spray
1 pd. skinless, boneless chicken breasts, diced
4 cups low sodium spaghetti sauce
1 and 1/2 cups water
2 to 3 tbs. hot pepper sauce
2 tbs. vinegar
1 tsp. garlic salt
15 oz. container part-skim ricotta cheese
1/2 cup egg substitute
1 cup crumbled blue cheese or mozzarella cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot.

Add chicken; sauté 4 minutes. Drain well.

Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt.

In a bowl, combine ricotta cheese and egg substitute. Set aside.

Spray a 9" x 13" baking pan with spray.

Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce.

Preheat oven to 350 degrees F. cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving.

Make 10 Servings
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