Buffalo Chicken Lasagna

By apanda

  • 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 (Frank’s Hot Sauce)

  • 1 1/2 Cups Water

  • 15 oz. Nonfat Ricotta Cheese

  • 1/2 Cup Egg Substitute

  • 9 Slices 2% Pepperjack Cheese

  • Mushrooms – ( use a can of mushrooms or fresh equivalent)

  1. 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.

Nutritional Facts

Per Serving
285 Calories
4g Fat
29g Protein
31g Carbohydrate
5g Dietary Fiber
41mg Cholesterol
1710mg Sodium.
3 Lean Meat
0 Other Carbohydrates.

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