Ingredients
- 12 lasagne noodles (uncooked)
- 1 container skim ricotta cheese about
- 4 cups low-sodium spaghetti sauce
- 1 1/2 cups water
- 1 pound chicken breasts (skinless boneless diced)
- 3/4 cup crumbled blue cheese
- 1/2 cup egg substitute
- 2 tablespoon vinegar
- 1 teaspoon garlic salt
Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9" x 13" baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.
Preheat oven to 350�. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
