Jean's Buffalo Chicken Lasagna

• 12 lasagna noodles, uncooked
• to taste vegetable oil cooking spray
• 1 lb boneless skinless chicken breast, diced
• 4 cups low sodium spaghetti sauce
• 1 12 cups water
• 2 tablespoons hot pepper sauce, up to 3
• 2 tablespoons vinegar
• 1 teaspoon garlic salt
• 15 ounces part-skim ricotta cheese
• 12 cup egg substitute
• 1 cup blue cheese or 1 cup mozzarella cheese, crumbled

1. Spray a la rge skillet with cooking spray; place over medium-high heat until hot.
2. Add chicken; saute 4 minutes.
3. Drain well.
4. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt.
5. In a bowl, combine ricotta cheese and egg substitute.
6. Set aside.
7. Spray a 9" x 13" baking pan with spray.
8. Spread 1 cup of the sauce over the bottom of the pan.
9. Arrange four pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce.
10. Cover with 1 1/2 cups of the sauce.
11. Spread half of the ricotta mixture on top.
12. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce.
13. Spread the remaining ricotta mixture over the top.
14. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce.
15. Preheat oven to 350 degrees F.
16. cover lasagna with foil and bake for 1 hour and 10 minutes.
17. Uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered.
18. let stand 15 minutes covered, before serving.

lasagna noodles, vegetable oil cooking spray, chicken, spaghetti sauce, water, hot pepper, vinegar, garlic salt, ricotta cheese, egg substitute, blue cheese

Taken from www.food.com/recipe/jeans-buffalo-chicken-lasagna-4987 (may not work)