Ingredients
10
10 servings
- •1 pound skinless, boneless chicken breast - cooked and diced
- •4 cups spaghetti sauce
- •2 tablespoons hot sauce
- •2 tablespoons apple cider vinegar
- •1 ½ cups water
- •1 teaspoon garlic powder
- •1 small onion, chopped
- •1 small green bell pepper, chopped
- •1 (6 ounce) can mushrooms, drained
- •1 egg, beaten
- •1 (15 ounce) container ricotta cheese
- •12 uncooked lasagna noodles
- •2 cups shredded mozzarella cheese
- •¾ cup crumbled blue cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
- In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
- Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
- Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
- Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Nutritional Facts
Per 10 servings
- Calories: 435
- Carbohydrate: 40g
- Fat: 15g
- Fiber: 4g
- Protein: 33g
- Sugar: 11g
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