INGREDIENTS
12 Uncooked Lasagna Noodles
1 lb Boneless, skinless chicken breast, cubed
2 tsp Olive Oil
3 Cups Hunt's Four Cheese Spaghetti Sauce
1 Cup (Mild) Buffalo Wing Sauce
1-1/2 Cups Water
15oz Ricotta Cheese
2 Eggs
9 Slices Pepperjack Cheese
DIRECTIONS
Preheat oven to 350 degrees.
Heat olive oil in skillet. Add chicken cubes and cook over medium-high heat until almost done. Stir in spaghetti sauce, wing sauce & water. Cook until liquid is heated through. Separate the chicken from the sauce mixture.
In a separate bowl, combine ricotta cheese and eggs.
Line a 9x13 pan with foil & spray with nonstick cooking spray. Spread 1/4 of the sauce in the bottom of pan. Arrange 4 noodles over the sauce. Place 1/2 of the chicken on top of the noodles. Spread 1/2 of the ricotta mixture on top of the chicken. Pour 1/4 of the sauce over the top. Arrange 4 more noodles over the top. Place the remainder of the chicken on top of the noodles. Spread the rest of the ricotta mixture over the top of the chicken. Pour 1/4 of the sauce over the top. Arrange final 4 noodles over the top. Pour the remaining sauce over the top. Cover with foil and bake for 70 minutes. Uncover and place pepperjack cheese on top. Bake another 15 minutes uncovered. Let stand 10-15 minutes before serving.
*adapted from a recipe from http://www.aimeesadventures.com/Recipes.html
