Buffalo Chicken Lasagne

Buffalo Chicken Lasagne
Makes 10 servings

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 tablespoon 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

Directions:
1. Spray a large skillet with cooking spray; place over medium high heat until hot.
2. Add chicken; sauté 4 minutes.
3. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
4. In a small bowl, combine ricotta cheese and egg substitute.
5. Set aside. Spray a 9 x 13-inch baking pan with cooking spray.
6. Spread 1 cup of the sauce over the bottom of the pan.
7. Arrange 4 pieces of lasagne (3 lengthwise, 1 width wise) over the sauce.
8. Cover with 1 1/2 cups of the sauce.
9. Spread half the ricotta mixture on top.
10. Arrange another 4 pieces of lasagne over ricotta, and top with another 1 1/2 cups of sauce.
11. Spread remaining ricotta mixture on top.
12. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.
13. Preheat oven to 350°F.
14. Cover lasagne with foil and bake for 1 hour 10 minutes.
15. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.
16. Cover and let stand 15 minutes before serving.