** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Spray a large skillet with cooking spray; place over medium-high heat until hot.
2. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
3. In a small bowl, combine ricotta cheese and egg substitute.
4. Set aside. Spray a 9" x 13" baking pan with cooking spray.
5. Spread 1 cup of the sauce over the bottom of the pan.
6. Arrange 4 lasagna noodles over the sauce. Cover with 1 1/2 cups of the sauce.
7. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce.
8. Spread remaining ricotta mixture on top. Arrange final 4 lasagna noodles over ricotta mixture and cover with remaining sauce.
9. Preheat oven to 350 F. Cover lasagna with foil and bake for 1 hour 10 minutes.
10. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.
11. Cover and let stand 15 minutes before serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Cheese, Sulfites, Garlic, Vinegar allergies.
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