Buffalo Chicken Lasagna

• 1 pound Boneless Skinless Chicken Breast, Raw
• 15 ounces, weight Reduced Fat Ricotta Cheese
• 1/2 cups Egg Beaters
• 1 Tablespoon Ranch Seasoning
• 3 cups Light Spaghetti Sauce
• 1- 1/2 cup Frank's Red Hot Sauce (this Is Med/hot- Reduce If You Can't Handle The Heat!)
• 1- 1/4 cup Water
• 1/2 cups Celery, Chopped
• 12 pieces Whole-wheat Lasagna Noodles
• 1/2 cups Reduced-fat Blue Cheese Crumbles

1. Preheat oven to 350 degrees F and lightly grease a 9x13 baking dish.
2. Cook chicken (either boil or bake) and shred.
3. In a small bowl, mix together ricotta cheese, egg beaters and ranch seasoning.
4. In a medium bowl, mix together spaghetti sauce, hot sauce, water, celery and chicken.
5. Pour a small amount of the sauce in the baking dish.
6. Layer with 3 1/2 pieces of lasagna.
7. Spread with 1/3 ricotta cheese and another layer of sauce.
8. Repeat noodle, cheese, sauce until left with sauce on top.
9. Sprinkle blue cheese crumbles on top.
10. Cover with foil and bake for 1 hour.
11. Remove foil and bake another 15 minutes.
12. Let stand 5 minutes before slicing into 8 pieces.
13. Serve and enjoy!

chicken, ricotta cheese, egg beaters, light spaghetti sauce, is, water, celery, noodles, crumbles

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-lasagna-3/ (may not work)