Buffalo Chicken Lasagna
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tbsp canola oil 8 brown rice pasta, lasagna noodles, uncooked 2 lbs. boneless, skinless chicken breasts, cubed 29 oz can tomato sauce 1 c buffalo wing sauce1.5 c water 22.5 oz FF ricotta 4 eggs 1.5 cups shredded ff mozzarellanon-stick cooking spray
Preheat oven to 350*.
Heat oil in a large skillet over medium heat. Cook chicken until almost done. Remove from heat; stir in sauces and water.
In a small bowl, combine eggs and ricotta.
Spray a 9 x 13" baking pan with nonstick cooking spray. Spread a thin layer of tomato sauce/chicken mixture on bottom of pan. Arrange four noodles on top. Spread more sauce mixture, then a layer of ricotta mixture. Add another layer of sauce, repeating sauce - noodle - ricotta; process until you end up with sauce on top.
Cover and bake for 1 hour and 10 minutes. Uncover and spread cheese on top. Bake another 15 minutes uncovered. Let stand 10-15 minutes before serving.
Use a very deep pan; I had problems with sauce overflow.
Number of Servings: 12
Recipe submitted by SparkPeople user BAKPAKNMAMA.
Heat oil in a large skillet over medium heat. Cook chicken until almost done. Remove from heat; stir in sauces and water.
In a small bowl, combine eggs and ricotta.
Spray a 9 x 13" baking pan with nonstick cooking spray. Spread a thin layer of tomato sauce/chicken mixture on bottom of pan. Arrange four noodles on top. Spread more sauce mixture, then a layer of ricotta mixture. Add another layer of sauce, repeating sauce - noodle - ricotta; process until you end up with sauce on top.
Cover and bake for 1 hour and 10 minutes. Uncover and spread cheese on top. Bake another 15 minutes uncovered. Let stand 10-15 minutes before serving.
Use a very deep pan; I had problems with sauce overflow.
Number of Servings: 12
Recipe submitted by SparkPeople user BAKPAKNMAMA.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 5.8 g
- Cholesterol: 124.5 mg
- Sodium: 1,053.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.5 g
- Protein: 26.4 g
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