Wednesday, August 29, 2012
Buffalo Chicken Lasagna
I made this for dinner the other night and I just had to share. WHEN I do it again i will make the following changes. I will probably 1/2 it and freeze one half it makes a TON! And instead of pepperjack cheese on top I would probably put blue cheese crumbles! Enjoy!
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.
Makes 9 Equal Servings
Nutritional Info Per Serving: 285 Calories; 4g Fat; 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; Points Plus+ 7