Buffalo Chicken Lasagne
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| Recipe By : National Pasta Association |
| Serving Size : 10 Preparation Time :0:00 |
| Categories : Chicken Main Meal |
| Pasta |
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| | amount Measure Ingredient -- Preparation Method |
| -------- ------------ -------------------------------- |
| 12 piece | Lasagne -- uncooked |
| | vegetable oil cooking spray |
| 1 lb. | skinless boneless chicken breasts -- diced |
| 4 cup | low-sodium spaghetti sauce |
| 1-1/2 cup | water |
| 2 Tbsp | hot sauce -- (2 to 3) |
| 2 Tbsp | vinegar |
| 1 tsp | garlic salt |
| 15 oz. | part-skim ricotta cheese |
| 1/2 cup | egg substitute |
| 3/4 cup | crumbled blue cheese |
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| 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 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. |
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| Source: "National Pasta Association" |
| S(Web Site URL): "http://www.ilovepasta.org/" |
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| * Exported from MasterCook * |
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| (ID: 80523) Mirror: rec.food.recipes: Fri, Sep 6, 2002 |