Buffalo Chicken Lasagna

Posted in Main Course, Recipes by JenClows on September, 18 at 9:12 am

Buffalo Chicken Lasagna6 oz uncooked lasagna noodle, whole wheat1 lb boneless skinless chicken breast, poached and shredded or cut into chunks3 1/2 cups spaghetti sauce, Heinz 3 cheese or your own Core sauce1/2 cup hot wing sauce (Pistol Pete’s)4 cloves garlic, minced15 oz ricotta cheese, fat free (or ff cottage cheese)1/2 cup egg beatersOptional: a little ff blue cheese dressing9 slices reduced fat Monterey Jack cheese (or to keep Core, this works fine with shredded ff cheddar)1 1/2 cups water1 Mix spaghetti sauce and wing sauce.2 Mix the egg, ricotta (or cottage cheese) and a little parsley. Stir in some blue cheese dressing if desired.3 Saute the chicken in a little oil. Soak in some wing sauce.4 Layer: Sauce, noodles, ricotta, chicken, cheese. Repeat. End with sauce.5 Pour water over all and cover tightly with foil, sealing the edges. Bake.6 Top with cheese, let it melt, and serve.Servings: 8Note: I put a little less wing sauce in the casserole and then serve more on the side for those who want it.

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