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Buffalo Chicken Lasagna
12 Lasagna Noodles, uncooked
1 1/2 pounds Chicken, diced
4 cups Spaghetti Sauce (I use Ragu)
1 1/2 cups Water
2 tablespoons Hot Sauce
2 tablespoons Vinegar
1 teaspoon Garlic Salt
2 cups Cottage Cheese
1/2 cup Egg Substitute or 2 beaten eggs
3/4 cup Crumbled Blue Cheese (or gorgonzola)
Spray a large skillet with non-stick cooking spray; place over medium-high heat
until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce,
water, hot sauce, vinegar and garlic salt.
In a small bowl, combine cottage 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
lasagna noodles over the sauce. Cover with 1 1/2 cups of the
sauce. Spread half the cheese mixture on top. Arrange another 4 lasagna noodles
over cheese mixture, and top with another 1 1/2 cups of sauce. Spread remaining
cheese mixture on top. Arrange final 4 lasagna noodles over cheese mixture and
cover with remaining sauce. Preheat oven to 350 degrees F. Cover lasagna with
foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on
top
and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes
before
serving.
   
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