- 12 lasagna noodles, uncooked
- 1 lb skinless boneless chicken breast, cubed
- 4 cups low-fat spaghetti sauce, no more than
- 2 grams fat per serving
- 1 1/2 cups water
- 2-3 Tbsp. hot sauce
- 2 Tbsp. vinegar
- 1 tsp. garlic salt
- 15 oz. nonfat ricotta cheese
- 1/2 cup egg substitute
- 3/4 cup crumbled blue cheese
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 9x13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 3 or 4 pieces of lasagna over sauce. Spread with sauce, then layer with the ricotta mixture. Repeat layers until all ingredients are used, ending with sauce. Cover and bake for 1 hour 10 minutes.
Uncover and sprinkle with bleu cheese and bake 5 more minutes, uncovered. Cover and let stand 15 minutes before serving.
Makes 9 servings/ 6 pts per serving