Tuesday, February 4, 2014

Buffalo Chicken Lasagna

I'll admit, I wasn't sold on this concept right away. I'm an italian girl and in my mind, buffalo and lasagna don't seem to jive. But this dish was wildly delicious! It's a positively fun, interesting and downright delectable dish. The flavor is rich and a bit spicy, but not too much so. Trust me, you'll be salivating over the leftovers.

I discovered this recipe on one of my new favorite blogs, Prevention RD. It's hard to fathom that a hefty portion of the pan is less than 350 calories and 10 grams of fat. And the work is minimal-you don't even need to boil the noodles beforehand! I'm telling you, there is a lot to love about this lasagna!

Buffalo Chicken Lasagna 
Slightly adapted from Prevention RD

Servings: 8
Calories: 349
Fat: 9.1g
Carbs: 37.5g
Fiber: 4.8g
Protein: 28.4 g


  • 1 lb white meat rotisserie chicken, cubed or shredded
  • 3 cups marinara sauce
  • 1 cup Frank's zero calorie buffalo wing sauce
  • 1/3 cups water
  • 15 oz low-fat ricotta cheese
  • 2 large eggs
  • 16 whole wheat lasagna noodles, uncooked
  • 9 slices 2% pepperjack cheese (or other 2% cheese)

Preheat oven to 350 F. Combine chicken, marinara, wing sauce, and water. In a large bowl. In a small bowl, combine ricotta cheese and eggs.

Spray a 9 x 13-inch pan with nonstick cooking spray. Spread enough sauce to coat the bottom of the 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.

Cover with tin foil and refrigerate overnight or bake immediately (covered) for 1 hour. Uncover and place cheese slices on top.  Bake an additional 5-10 minutes uncovered. Let stand 10-15 minutes before serving.