The Pioneer Woman Tasty Kitchen
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Buffalo Chicken Lasagna

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Level: Easy

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Description

A delicious twist on lasagna that won’t pack on the pounds. Layers of chicken, spicy sauce and, of course, blue cheese!

Ingredients

  • 1 pound Boneless Skinless Chicken Breast, Raw
  • 15 ounces, weight Reduced Fat Ricotta Cheese
  • ½ cups Egg Beaters
  • 1 Tablespoon Ranch Seasoning
  • 3 cups Light Spaghetti Sauce
  • 1-½ cup Frank's Red Hot Sauce (this Is Med/hot- Reduce If You Can't Handle The Heat!)
  • 1-¼ cup Water
  • ½ cups Celery, Chopped
  • 12 pieces Whole Wheat Lasagna Noodles
  • ½ cups Reduced-fat Blue Cheese Crumbles

Preparation

Preheat oven to 350ºF and lightly grease a 9×13 baking dish.

Cook chicken (either boil or bake) and shred.

In a small bowl, mix together ricotta cheese, egg beaters and ranch seasoning.

In a medium bowl, mix together spaghetti sauce, hot sauce, water, celery and chicken.

Pour a small amount of the sauce in the baking dish. Layer with 3 1/2 pieces of lasagna. Spread with 1/3 ricotta cheese and another layer of sauce. Repeat noodle, cheese, sauce until left with sauce on top. Sprinkle blue cheese crumbles on top.

Cover with foil and bake for 1 hour. Remove foil and bake another 15 minutes. Let stand 5 minutes before slicing into 8 pieces.

Serve and enjoy!

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