Saturday, June 21, 2008

Buffalo Chicken Lasagna

This is an amazing Weight Watchers recipe I originally got from Aimee's Adventures. I made a few variations for the recipe below, but it's still incredible.

12 whole wheat lasagna noodles
1 cup of skinless breast meat from a rotisserie chicken (you could also use canned chicken for this if that's what you have on-hand - a can or two drained should work nicely)
3 cups Ragu 6-Cheese pasta sauce
1 cup buffalo wing sauce
1.5 cups water
15 oz. skim ricotta cheese
1/2 cup Egg Beaters
*9 slices 2% pepperjack cheese (I only had regular, so I used 6 slices instead)

Preheat oven to 350 degrees.

Shred chicken in bowl, and mix with pasta sauce, wing sauce, and water. Combine ricotta cheese and egg substitute in another small bowl.

Spray 9x13 pan with Pam. Spread 1 cup of sauce/chicken mixture in the bottom of pan. Arrange 4 uncooked noodles over the sauce. Spread more sauce, then a layer of ricotta/egg mixture. Add another layer of sauce, then noodles, etc., and end with a layer of sauce. Cover and bake 70 minutes. Uncover and add cheese, then bake another 15 minutes uncovered. Let stand 10-15 minutes.

*For less heat, you could use cheddar cheese, or a mixture of cheddar and bleu. You could also tame it by serving ranch and/or bleu cheese dressing on the side for dipping as needed. Just remember to up your Points values accordingly!

WW Points: 6 for 1/8 of the pan

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