Buffalo Chicken Lasagna

• 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

Preheat oven to 350*F. Spray a large nonstick skillet with nonstick cooking spray; place over medium high heat until hot. Add chicken and 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 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