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Buffalo Chicken Lasagna Recipe
Since so many of you have asked for it over the last few weeks.
I got it off of WC over a year ago, and unfortunately I cant remember which blog it came from.
This is the "ass friendly" recipe. I always use regular noodles and eggs (2). You can use whatever sauce you want, obvs.
I suggest mixing the sauce and chicken in a pourable measuring cup or in a bowl and using a ladle. Its just easier than putting it all in a skillet.
Also, I normally boil the chicken and then reserve the stock for soup. Then I cut it into chunks and put it in the food processor, but you can shred by hand or dice it. Whatever you want. Its kind of a "fool proof" recipe, you cant really mess it up.
12 whole wheat lasagna noodles, uncooked
1 lb. boneless, skinless chicken breast, cubed or shredded
3 cups Hunt's Four Cheese Spaghetti Sauce
1 cup mild buffalo wing sauce (I use Frank's Hot Buffalo Wing Sauce)
1 1/2 cups water
15 oz. non-fat ricotta cheese
1/2 cup egg substitute (or two eggs beaten)
9 slices 2% Pepperjack cheese
Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. 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. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. Yield: 9 servings.
Re: Buffalo Chicken Lasagna Recipe
Stand up for something you believe in.
This sounds FANTASTIC!!!
*forwards to Chris*
updated 10.03.12
{My Blog}
Andy says the pepper jack cheese is the best part. Our friends made it and she left that out and Andy was offended haha.