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Weight Watchers Buffalo Chicken Lasagna


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Rate this recipe 4.5/5 (13 Votes)


  • 12 Whole Wheat Lasagna Noodles, uncooked
  • 1 lb. Skinless Chicken Breast, cubed
  • 3 Cups Hunt’s Four Cheese Spaghetti Sauce
  • 1 Cup Very Mild Buffalo Wing Sauce
  • 1 1/2 Cups Water
  • 15 oz. Nonfat Ricotta Cheese
  • 1/2 Cup Egg Substitute
  • 9 Slices 2% Pepperjack Cheese



Step 1

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. 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.

Spray a 9X13 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. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Makes 9 Equal Servings

Nutritional Info Per Serving: 285 Calories; 4g Fat; 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; Points Plus+ 7

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