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
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.