12 pieces lasagna noodles
vegetable oil cooking spray
1 pound chicken breasts; skinned, boned, diced
4 cups low sodium spaghetti sauce
1 1/2 cups water
2 to 3 tablespoons hot sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces part skim ricotta cheese
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 x 13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna, 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 lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagna over ricotta mixture and cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
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