12 pieces Lasagne -- uncooked
Vegetable oil cooking s
1 pound skinless, boneless en breasts -- diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce (2 to 3 tablespoons)
2 tablespoons vinegar
1 teaspoon garlic salt
1 15-ounce container part-skim Ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue cheese
S a large skillet with cooking s; place over medium-high heat until hot. Add en; sauté 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. S a 9 × 13-inch baking pan with cooking s. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta
mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.
Preheat oven to 350F. 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.
en breasts -- diced
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