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Buffalo Chicken Lasagna

My family loves anything buffalo. They also love lasagna. My Buffalo Chicken Lasagna is the perfect "mashup" of the two. A little spicy, easy to make and very yummy.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12
Author Quinn Caudill

Ingredients

  • 12 Barilla oven ready lasagna noodles
  • 3 cups skinless chicken breast, cooked and cubed (Substitute a store-bought rotisserie chicken)
  • 1 (24 oz) Barilla Marinara Sauce or your favorite jar of spaghetti sauce
  • 1 1/4 cups Franks Buffalo Wing Sauce
  • 1 cup water
  • 15 oz container low-fat ricotta cheese
  • 1 egg, beaten
  • 1/3 cup ranch dressing
  • 1/3 cup low-fat sour cream
  • 1 1/2 cups Italian cheese , divided (Substitute shredded mozzarella)
  • 1/4 cup crumbled blue cheese (optional)

Instructions

  1. Preheat oven to 350° F. Lightly spray a 9x13 baking dish with nonstick cooking spray.

  2. In a mixing bowl, combine ricotta cheese, ranch dressing, beaten egg, sour cream and 3/4 cup of Italian cheese, set aside.
  3. In a pot, combine water, spaghetti sauce, wing sauce and chicken. Cover and heat over medium heat for 10 minutes.
  4. Spread approximately one cup of the sauce, chicken mixture across the bottom of the pan. Spread layer of cheese mixture on four noodles and layer over sauce.

  5. Spread a layer of sauce over the noodles. Add another layer of noodles and repeat the process until you end with a layer of just the sauce, chicken mixture. Spread remaining shredded cheese over sauce.

  6. Cover with aluminum foil and bake for 60 minutes.
  7. Remove from the oven, if desired sprinkle blue cheese evenly over the top.
  8. Bake for an additional 15 minutes, uncovered.

Recipe Notes

-First published by Quinn Caudill for DadWhats4Dinner.com ©2015

-This recipe is a modification of a Weight Watchers recipe.