Buffalo Chicken Lasagna

12 WW lasagna noodles, uncooked
2 lb. skinless chicken breast, cubed
3 cups Core spaghetti sauce
1 cup mild buffalo wing sauce (used hot)
1.5 cups of water
15 oz. nonfat ricotta cheese (used 32oz)
1/2 cup egg substitute, or 4 eggs (used the eggs)
9 slices pepperjack soy cheese (used shredded ff cheddar, sprayed with olive oil mister prior to browning)

Preheat 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 and egg substitute. Spray 9x13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce and then a layer of the ricotta mixture. Add another layer of sauce. Repeat the whole process until you end up with a layer of sauce. Cover and bake for 70 minutes.

Uncover and place cheese slices on top. Bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. NOTE: Buffalo Wing Sauce is not Core. However, Franks Red Hot Buffalo Sauce contains 110 calories for the ENTIRE bottle. Spread out over the entire lasagna, the points are minimal per serving.