This is a very yummy recipe that was a change compared to the traditional lasagna I usually make. I used slices of pepper jack cheese for the top but it was a little too spicy for my liking. Next time, I will stick with mozzarella and cheddar cheese. I was thinking of my wonderful husband when I was making this dish since he loves buffalo wings. As a matter of fact, he was eating buffalo wings while I was cooking this lasagna. Great minds think alike. It is Valentines Day tommorrow and I miss him terribly. I wish we were able to spend it together and not so far a part but we only have until May before we are together again. Then we will have two months together until he has to leave to Afghanistan for a year. Having a loved one serving in the military can be hard, especially during the holidays such as Valentines Day. I can't wait for us to be together again, but I am almost finished with college which is why I could not join him in Colorado at the moment. In the meantime, the phone, letters and emails have become our way to connect. I hope everyone has a fabulous Valentines Day tommorrow!
Buffalo Chicken Lasagna
12 whole wheat lasagna noodles, uncooked
vegetable oil cooking spray
1 lb boneless skinless chicken breast, diced
3 cups spaghetti sauce
1 cup mild buffalo wing sauce
1 1/2 cups water
15 ounces part-skim ricotta cheese
1/2 cup egg substitute
9 slices of 2% pepper cheese slices or 1 cup mozzarella 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, buffalo sauce and water. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9" x 13" baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350 degrees F.
Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, place slices of pepper jack cheese over the top, bake an additional 5 minute uncovered.
Let stand 15 minutes covered, before serving.
Servings: 9 WW Points: 5 Calories: 285 Fat: 4g Fiber: 5g
share this on »