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Buffalo Chicken Lasagna
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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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