Buffalo Chicken Lasagna Recipe

Buffalo Chicken Lasagna Recipe
Adapted from Prevention RD

12 lasagna noodles, uncooked
1 1/2 lbs. boneless skinless chicken breast
1 large onion, diced
3 cups spaghetti sauce
1 cup Franks buffalo wing sauce
1/2 cup mozzarella cheese
1 1/2 cups water
15 oz. ricotta cheese, low fat
1/2 cup egg substitute (or 2 eggs)
6 slices pepperjack cheese
Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.

In another bowl, combine ricotta and egg together.

Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.

Total calories = 4300
8 servings = 538 calories per serving