Tuesday was a busy day in my kitchen. Not only was a trying out a new cookie recipe, but I also tried this recipe for Buffalo Chicken Lasagna. The original recipe was a Weight Watchers version, but I used some different ingredients that made it a little less healthy. I started by cooking my chicken with a little bit of chicken broth on the stovetop. While that was cooking, I started prepping my other ingredients. I preheated the oven to 350 and greased my dish. In a small bowl, I combined my ricotta cheese (part skim, not fat free) and the egg substitute. In another bowl, I combined pasta sauce, buffalo sauce and water. When it was cooked, I added the chicken to the sauce mixture. Next, it was time to layer. I started with a layer of sauce and topped that with noodles. I did not use whole wheat noodles, because I have someone who is not a fan. I did like that I didn't have to precook the noodles. On top of the noodles, I added a layer of ricotta/egg mixture. I continued layering until I finished with a sauce layer. I added aluminum foil to cover it and placed it in the oven for an hour. After an hour, I sprinkled it with pepper jack cheese and let it cook for 10-15 more minutes.

When I pulled it out of the oven, it looked amazing! I let it sit for about 5-10 minutes to cool and avoid lasagna soup. I was super excited to try this because we love buffalo chicken and we've been eating lots of Italian lately. Once it was a little cooler, we served it with a drizzle of ranch dressing to bring out all the buffalo flavors. It was so yummy! I loved the combination of lasagna and buffalo chicken! It was a nice hearty meal that will provide us with plenty of leftovers during this busy holiday season. I am sure that this recipe will make it to our menu again and I look forward to it with a few tweaks.

The New Austonian