1 lb white meat rotisserie chicken, cubed or shredded
3 cups low-sodium marinara sauce
1 cup zero calorie buffalo wing sauce
1/3 cups water
15 oz low-fat ricotta cheese
2 large eggs
16 whole wheat lasagna noodles, uncooked
9 slices 2% pepperjack cheese
Directions:
Preheat oven to 350 F.
Combine chicken, marinara, wing sauce, and water. In a small bowl, combine ricotta cheese and eggs.
Spray a 9 x 13-inch pan with nonstick cooking spray. Spread enough sauce to coat the bottom of the 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 with tin foil and refrigerate overnight (up to 24 hours), or bake (covered) 1 hour. Uncover and place cheese slices on top; bake an additional 8-10 minutes uncovered. Let stand 10-15 minutes before serving.
Yield: 8 large slices.
Nutrition Information (per slice): 349 calories; 9.1 g. fat; 91 mg. cholesterol; 1189 mg. sodium; 37.5 g. carbohydrate; 4.8 g. fiber; 28.4 g. protein
Result: This is a dish that Mr. Prevention requests ALL the time. I caved because I thought the photo needed an upgrade from this one. I adapted it quite a bit from the last time I made it by using an additional layer of noodles and refrigerating over night before baking. I think that allowing the lasagna to sit helped it to hold together and decrease the cooking time. Plus, this can then be prepped ahead of time for a weeknight meal! It amazes me how respectable the nutrition facts are on this dis…with the exception of the sodium. Wing sauce is packed with sodium and that’s a tough one to get around if you want that wing flavor. Enjoy!
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