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    Buffalo Chicken Lasagne


    Source of Recipe


    I Love Pasta

    List of Ingredients




    12 pieces Lasagne, uncooked
    Vegetable oil cooking spray
    1 pound skinless, boneless chicken breasts, diced
    4 cups low-sodium spaghetti sauce
    1 1/2 cups water
    2-3 tbsp. hot sauce
    2 tbsp. vinegar
    1 tsp. garlic salt
    1 15-oz. container part-skim ricotta cheese
    1/2 cup egg substitute
    3/4 cup crumbled blue cheese

    Recipe



    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-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (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 pieces of lasagne over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.

    Preheat oven to 350-o F. 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.

    Serves 10


    Each Serving Provides:
    358 Calories
    24.1 g Protein
    37.5 g Carbohydrates
    12.5 g Fat
    47.2 mg Cholesterol
    743 mg Sodium
    Calories from Fat 31%



 

 

 


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