Weight Watchers Recipes | Buffalo Chicken Lasagna

• Meat

  • 1 lb Chicken breast, skinless cooked and cubed
  • 1 cup Texas pete buffalo-style wing sauce

• Refrigerated

  • 1/2 cup Egg substitute

• Condiments

  • 3 cups Spaghetti sauce

• Pasta & Grains

  • 12 Lasagna noodles, Whole Wheat

• Dairy

  • 1/2 cup Blue cheese crumbles or pepper jack cheese
  • 15 oz Ricotta cheese, nonfat

• Liquids

  • 1 1/2 cups Water

Found on recipe-diaries.com

Ingredients

• 12 Whole Wheat Lasagna Noodles, uncooked
• 1 lb. skinless chicken breast, cooked and cubed
• 3 cups spaghetti sauce (cheese blends are best)
• 1 cup Texas Pete Buffalo-style Wing Sauce
• 1 ½ cups water
• 15 oz. nonfat ricotta cheese
• ½ cup egg substitute
• ½ cup blue cheese crumbles or pepper jack cheese

Directions

• Preheat oven to 350 degrees and lightly spray a 9x13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside. In a different mixing bowl, combine water, spaghetti sauce, wing sauce and chicken. Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sace. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 9 servings!