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Tuesday, September 29, 2009

Buffalo Chicken Lasagna

Tonight's dinner I have made once before, but the hubs wasn't home when I made it. I loved it so much I had to make it for him too, even though I was worried whether this would be too "creative" for him. He's not very adventurous when it comes to food (yet he eats critters like squirrels, blech...), but he ended up eating three helpings of this lasagna! I found this recipe on a WW board, but don't let that scare you, this dish is great and packed full of flavor - you can obviously choose to use full-fat or lightened ingredients. Since an entire cup of buffalo wing sauce is being used, this might not be too kid friendly in your house - it isn't in mine. The pepperjack cheese is the key ingredient in this lasagna...it gives such a creamy, spicy kick to each bite. In fact, I think next time I may add extra pepperjack to one (or more) of the layers just to make it that much better. Just something to keep in mind :)
Buffalo Chicken Lasagna
Serves 6

9 lasagna noodles, uncooked
1 pound boneless, skinless chicken breast, cubed
3 cups (1 can) Hunt's Four Cheese spaghetti sauce
1 cup buffalo wing sauce
1 1/2 cups water
15 ounces nonfat ricotta cheese
1/2 cup Egg Beaters (or 2 eggs)
9 slices 2% Pepperjack cheese

1. Preheat the oven to 350˚.

2. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water.

3. In a small bowl, combine ricotta cheese and egg substitute.

4. 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.

5. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

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