| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Lasagne noodles; uncooked |
|
|
Vegetable oil cooking spray |
| 1 |
lb |
Skinless boneless chicken breasts; diced |
| 4 |
c |
Low-sodium spaghetti sauce |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Hot sauce; or more to taste |
| 2 |
tb |
Vinegar |
| 1 |
ts |
Garlic salt |
| 1 |
|
Container part-skim ricotta cheese; about 15 ounces |
| 1/2 |
c |
Egg substitute |
| 3/4 |
c |
Crumbled blue cheese |
INSTRUCTIONS
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" baking pan with cooking spray. Spread 1 cup of the sauce
over the bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover
with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top.
Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2
cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4
lasagne noodles over ricotta mixture and cover with remaining sauce.
Preheat oven to 350¡. 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.
Posted to EAT-L Digest 14 Aug 96
Date: Wed, 14 Aug 1996 23:36:52 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
NOTES : This delicious lasagne is especially quick, because you don't need
to cook the lasagne before assembling!
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