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    Buffalo Chicken Lasagna


    Source of Recipe


    Internet

    List of Ingredients




    12 pieces lasagna, uncooked
    vegetable oil cooking spray
    1 pound skinless, boneless chicken breasts, diced
    4 cups low sodium spaghetti sauce
    1 and 1/2 cups water
    2 to 3 tablespoons hot pepper sauce
    2 tablespoons vinegar
    1 teaspoon garlic salt
    15 ounces container part skim ricotta cheese
    1/2 cup egg substitute
    1 cup crumbled bleu cheese

    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 pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch 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 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.

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