Buffalo Chicken Lasagna - Pasta Recipes - Recipes for Pasta

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Recipe for Buffalo Chicken Lasagna from the Pasta section.

Buffalo Chicken Lasagna

Source: National Pasta Association

10 servings

12 lasagna noodles, uncooked
Vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 to 3 tablespoons hot sauce
2 tablespoons vinegar
1 teaspoon garlic salt
1 (15 ounce) container part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saut? 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-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagna noodles (3 lengthwise, 1 widthwise) 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 remaining 4 lasagna noodles over ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees F.

Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.



We hope you enjoy your freshly made Buffalo Chicken Lasagna. This recipe came from Pasta's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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