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Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

recipe ingredients
12 lasagna noodles, uncooked
1 lb skinless boneless chicken breast, cubed
4 cups low-fat spaghetti sauce, no more than 2 grams fat per serving
1 1/2 cups water
2-3 Tbsp. hot sauce
2 Tbsp. vinegar
1 tsp. garlic salt
15 oz. nonfat ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled bleu cheese

recipe directions
Preheat oven to 350*F. Spray a large nonstick skillet with nonstick cooking spary; place over medium high heat until hot. Add chicken and saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute; set aside. Spray a 9x13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 3 or 4 pieces of lasagna over sauce. Spread with sauce, then layer with the ricotta mixture. Repeat layers until all ingredients are used, ending with sauce. Cover and bake for 1 hour 10 minutes. Uncover and sprinkle with bleu cheese and bake 5 more minutes, uncovered. Cover and let stand 15 minutes before serving.

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Serves: 9 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
318 8 3 24 3 1184 33 6
  • Julie

    We followed all the directions, and when it came out of the oven it LOOKED like lasagna, but it just wasn’t quite “right”. I guess you just can’t make buffalo and italian mix very well. We took one bite each (my fiance’ and I) and then tossed it. Ended up eating some lean pockets out of the freezer for dinner. Julie

  • Debra

    It was OK – Id probably make it again. I left off the bleu cheese and added extra hot sauce (I like food hot.) My husband really liked it.

  • Julie

    My friend recommended this recipe to me and it is now a favorite with my fiancee and I. If you like buffalo chicken wings or tenders, this is a good way to get the same flavor without all the fat. It is truly delicious and I would highly recommend it!

  • Mandy

    This was really tasty! I thought it would be too runny as I made it but it soaked up pretty well.. Next time, I’d probably shred the chicken instead of cubing it. It made it hard to place the lasagna noodles.

  • Stephanie

    I wasn’t that impressed with this recipe. It sounded really good. If I were to try it again, I would cook the lasagna noodles first. They came out really crunchy on top.

  • traci

    I cooked the lasagna noodles first and reduced the amount of water. I think it was much tastier this way. I have shared this recipe with many people and everyone has really liked it.

  • laurie

    Myself and guests really liked this one! Definitely cook the lasagna noodles before assembling the dish.

  • Sherry

    I made this last night for dinner and my husband loved it! I added extra buffalo seasoning as we like it hot and I FORGOT the chicken so I used shredded turkey breast cutlets. We’ll make this again!

  • Nancy

    I made this dish without the bleu cheese and substituted mozarella instead. It turned out wonderfully and even my picky son liked it.

  • Betty

    Family and friends love this recipe. My nephews gave it the “Bangin” thumbs up and it disappears very quickly at Company potlucks. If you like the flavor of Buffalo wings it’s a great low cal-fat way to enjoy it.

  • Amber

    I tried this recipe but did a few things different. i bought the lasagna noodles that you don’t have to cook first and i didn’t use as much sauce. i also traded parmesan cheeze for the blue cheese and it was delicious!!!

  • Rose

    Awesome recipe with fantastic flavor. It is now in my recipe box!

  • Anonymous

    I modified this recipe and my fiancee’ and I absolutly LOVED IT!!! Instead of using salsa we sauteed the cubed chicken in BUFFALO WING SAUCE in a seperate skillet. We then added the chicken as it directed in the recipe. It was wonderful!!

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