Buffalo Chicken Lasagna

My goodness, what a week it has been! First week back at work from vacation is usually rough…but things got very interesting!

So, I have 3 amazing and adorable nephews from my wonderful Biffer and bro-in-law. Well, my sister was scheduled to be induced for baby #4 on Thursday, which was frustrating because she has ALWAYS wanted the movie moment of going into labor! She has tried everything – even got a ticket on her way to get spicy food for baby #3!

Monday she came over to drop off some garage sale stuff and was then en route to get the spiciest dish at her favorite Chinese restaurant. I offered to take her to Wal-Mart if she wanted to test the “stress induces labor” theory. She declined, because she can’t stand the place.

However, I totally think it worked cause guess what happened Tuesday morning? She went into labor! And Tuesday afternoon, my precious baby nephew #4 was born!

Proud Aunt moment:

Now, I won’t take full credit – as the spicy food probably had something to do with as well. So, I thought I’d share one of my new favorite spicy recipes with y’all on this Friday – and since it’s buffalo flavored, it obviously means good weekend food! It is also great for leftover lunches or dinners – serve with some bread or a crisp salad!

Buffalo Chicken Lasagna (Makes 8 servings / 7 WW pts. each)

1 pound chicken breast, raw

3 cups spaghetti sauce (Ragu light)

1 1/2 cups Frank’s Red Hot sauce (this is spicy – so use less if you are hesitant about spice!)

1 1/4 cups water

1/2 cup chopped celery

15 oz. reduced-fat ricotta cheese

1/2 cup egg beaters

1 Tbsp. ranch seasoning

1/2 cup reduced-fat blue cheese crumbles

10-12 pieces whole wheat lasagna

Preheat oven to 350 and lightly grease a 9×13 baking dish.

Cook chicken (either boil or bake) and shred.

In a small bowl, mix together ricotta cheese, egg beaters and ranch seasoning.

In a medium bowl, mix together spaghetti sauce, hot sauce, water, celery and chicken.

Pour a small amount of the sauce in the baking dish. Layer with 3 1/2 pieces of lasagna. Spread with 1/3 ricotta cheese and another layer of sauce. Repeat noodle, cheese, sauce until left with sauce on top.

Sprinkle blue cheese crumbles on top.

Cover with foil and bake for 1 hour. Remove foil and bake another 15 minutes…

Slice into 8 pieces…

And devour!

Happy Friday everybody, hope you have a great weekend!

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2 thoughts on “Buffalo Chicken Lasagna

  1. Pingback: Recipe Round Up: “The Big Game” | cookingonthebrightside

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