Buffalo Chicken Lasagna

12 Whole Wheat Lasagna Noodles, uncooked 
1 lb. Skinless Chicken Breast, cubed
3 Cups Hunt’s Four Cheese Spaghetti Sauce
1 Cup Very Mild Buffalo Wing Sauce
1 1/2 Cups Water
15 oz. Nonfat Ricotta Cheese
1/2 Cup Egg Substitute
9 Slices 2% Pepperjack Cheese

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. 

Serves: 9
Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 1710mg Sodium. Exchanges: 3 Lean Meat; 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)