Buffalo Chicken Lasagna

12 lasagne noodles -- uncooked

vegetable oil cooking spray 1 pound skinless boneless chicken breasts -- diced

4 cups low-sodium spaghetti sauce

1 1/2 cups water

2 tablespoons hot sauce -- or more to taste

2 tablespoon vinegar

1 teaspoon garlic salt

1 container part-skim ricotta cheese -- about 15 ounces

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 lasagne noodles over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.

Preheat oven to 350?. 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.