Served as main course. Non-vegetarian dish.

12 Lasagne Noodles, uncooked

Vegetable Oil cooking Spray

1 pound skinless boneless Chicken Breasts, diced

4 cups low-sodium Spaghetti Sauce

1 1/2 cups Water

2 Tablespoons hot Sauce or more to taste

2 Tablespoon Vinegar

1 teaspoon Garlic Salt

1 container part-skim Ricotta Cheese, about 15 ounces

1/2 cup Egg substitute

3/4 cup crumbled Blue Cheese

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 inch x 13 inch 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 degree F. 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.

Serves: 6-8

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