Buffalo Chicken Lasagna

By nurseliz

Ingredients

• 1 lb white meat rotisserie chicken, cubed or shredded
• 3 cups low-sodium marinara sauce
• 1 cup 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

Preparation

Step 1

Preheat oven to 350 F.

Combine chicken, marinara, wing sauce, and water. 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 (up to 24 hours), or bake (covered) 1 hour. Uncover and place cheese slices on top; bake an additional 8-10 minutes uncovered. Let stand 10-15 minutes before serving.

Yield: 8 large slices.

Nutrition Information (per slice): 349 calories; 9.1 g. fat; 91 mg. cholesterol; 1189 mg. sodium; 37.5 g. carbohydrate; 4.8 g. fiber; 28.4 g. protein