Buffalo Chicken Lasagna
Source of Recipe
ww.com
List of Ingredients
12 Whole Wheat Lasagna Noodles, uncooked
1 lb. Skinless Chicken Breast, cubed, marinated in a Low Cal Buffalo Wing Sauce, like Franks
3 Cups spaghetti sauce of choice mixed with Low Cal Buffalo Wing sauce to taste
16 oz. Nonfat Ricotta Cheese
1/2 Cup Egg Substitute
1 pkg Hidden Valley ranch dry dressing
8-12 Slices Soy or 2% Pepperjack Cheese
1 1/2 c water
Recipe
Spray a 9x13 pan with Pam. Put a very thin layer of sauce down, then lay 4 noodles down in the pan. Put 1/2 the chicken, 1/2 the ricotta, 1/3 the sauce, and a layer of pepperjack. Repeat. End with noodles and sauce on the top.
Pour the water carefully over all. Seal *tightly* with foil (very important). Bake for 60 minutes, check, and bake longer if needed. When nearly finished, set out, remove foil, and put some cheese on top. Serve about 10 minutes later.
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