Pin a Day: Buffalo Chicken Lasagna

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.