BUFFALO CHICKEN LASAGNA
- 12 whole wheat lasagna noodles, uncooked
- 1 lb. skinless chicken breast, cubed
- 3 c. Hunt's 4-Cheese Pasta Sauce
- 1 c. buffalo wing sauce
- 1 1/2 c. water
- 15 oz. nonfat ricotta cheese
- 1/2 c. egg substitute
- 9 slices 2% pepperjack cheese ( I typically sprinkle bleu cheese crumbles over the top)
Preheat the oven @ 350. Spray skillet w/NS spray. Cook chicken over medium/high heat for 4 minutes or until almost done. Stir in sauces & water. In a small bowl, combine ricotta cheese & egg substitute. Spray a 9x13" pan w/NS spray. Spread 1 cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end w/a layer of sauce. Cover & bake 70 minutes. Uncover & place cheese slices on top, then bake another 15 minutes uncovered. Let stand 10-15 minutes before serving.
** Texture Tip: I usually try to let it set out longer after cooking so that it has a longer amount of time to firm up, this is not an overly solid lasagna, definitely adhere to the portions. I have also made this recipe the night before and reheated it the next day and had much better luck with it being more solid.
** Time Saving Tip: I also try to cook my chicken the night before and cube it up previously to save time to make it!
