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Buffalo Chicken Lasagna


12 whole wheat lasagna noodles, uncooked
(1 lb) boneless, skinless chicken breasts, cubed
3 cups Four Cheese Spaghetti Sauce
1 cup mild buffalo wing sauce
1-1/2 cups water
1 (15 oz) carton non-fat Ricotta cheese
1/2 cup egg substitute
9 slices 2% pepperjack cheese


1. Preheat oven to 350 F. Spray skillet with nonstick cooking spray.

2. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute.

3. Spray a 9 X 13 inch pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce.

4. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another
15 minutes uncovered. Let stand 10 to 15 minutes before serving.

YIELD: 9 Equal Sized Servings

Weight Watchers PointsPlus = 7
Carb Choices: 2

Calories: 285, Fat: g, Protein: 29g, Carbohydrates: 31g, Fiber: 5g
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Weight Watchers PointsPlus = 7
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