BBQ Chicken Lasagna

12 Whole Wheat Lasagna Noodles, uncooked
1 Lb. Skinless, Boneless Chicken Breast, cubed small
1 (26 oz.) Can Hunt's Four Cheese Spaghetti Sauce
13 oz. BBQ Sauce
1 1/2 Cups Water
15 oz. Low Fat Ricotta Cheese
1/2 Cup Egg Substitute
1 (8 oz.) Package 2% Shredded Mozzarella Cheese

Preheat oven to 350 degrees. Spray a skillet with non-stick cooking spray. Cook the chicken over medium high heat until it's no longer pink. Drain off any liquid. In a large bowl combine the BBQ sauce, spaghetti sauce and water (use some of the water to rinse out the BBQ bottle into the bowl). Add the chicken. In a small bowl, combine the ricotta cheese and egg substitute. Spray a 9X13 pan with non-stick cooking spray. Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce, then 1/3 of the ricotta cheese mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake for 70 minutes. Uncover and sprinkle the cheese evenly on top, then bake uncovered for 12-15 minutes or until the cheese is bubbly and lightly browned. Let stand for about 10 minutes before serving.

Serves: 9
Per Serving: 349 Calories; 8g Fat (20.3% calories from fat); 32g Protein; 36g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1431mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Other Carbohydrates. WWP: 7 (www.AimeesAdventures.com)