Buffalo Chicken Lasagna

Here is a lasagna combination I bet you never thought of. Buffalo Chicken! This recipe has only 8 ingredients, and one of them is water!  I think that's pretty good for lasagna! It is full of flavor and makes great leftovers, as any lasagna does! This would be a great recipe for a Sunday football part-ay!

Servings: 9

Serving Size: 1/9 of lasagna

Points Plus: 7

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Level of Difficulty: Easy

Ingredients

12 lasagna noodles, uncooked

1 lb. cooked chicken breast, cubed

3 cups spaghetti sauce (I like Trader Joes brand)

1 1/2 cups water

15 oz. nonfat Ricotta cheese

1/2 cup blue cheese crumbles

Directions

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 sprinkle blue cheese on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Tip

After the lasagna has cooled, cut it up and put the leftovers in a Tupperware container {one slice per container} then freeze.  This makes for a quick and easy weekday packed lunch!

XOXO - Katie