Thursday, October 15, 2009

Buffalo Chicken Lasagna

  • 12 lasagna noodles, uncooked
  • 1 lb skinless boneless chicken breast, cubed
  • 4 cups low-fat spaghetti sauce, no more than
  • 2 grams fat per serving
  • 1 1/2 cups water
  • 2-3 Tbsp. hot sauce
  • 2 Tbsp. vinegar
  • 1 tsp. garlic salt
  • 15 oz. nonfat ricotta cheese
  • 1/2 cup egg substitute
  • 3/4 cup crumbled blue cheese
Preheat oven to 350*F. Spray a large nonstick skillet with nonstick cooking spray; place over medium high heat until hot. Add chicken and saute 4 minutes.

Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute; set aside.

Spray a 9x13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 3 or 4 pieces of lasagna over sauce. Spread with sauce, then layer with the ricotta mixture. Repeat layers until all ingredients are used, ending with sauce. Cover and bake for 1 hour 10 minutes.

Uncover and sprinkle with bleu cheese and bake 5 more minutes, uncovered. Cover and let stand 15 minutes before serving.

Makes 9 servings/ 6 pts per serving

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.