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Home » Weight Watcher Recipes

Weight Watchers Recipes | Buffalo Chicken Lasagna

Published: Jul 19, 2010 · Modified: Oct 10, 2022 by Jenna · This post may contain affiliate links · 27 Comments

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Weight Watchers Recipes | Buffalo Chicken Lasagna
Weight Watchers Recipes | Buffalo Chicken Lasagna

This recipe was published in 2010 and it still continues to be one of my favorite lasagna recipes. The noodles don't need to be precooked at all. They do that while the lasagna is cooking in the oven. There have been many times when I forgot to add the extra cup of water to the sauce mixture and I would add that in before cooking the lasagna. Directly into the pan, around the edges. It still turns out good!

Another time-saving shortcut I use to make this lasagna is to cook some chicken breasts in my Instant Pot. The chicken breasts are done in 20 minutes and are easy to shred. Make the sauce, cheese mixture, and layer everything in the pan. Boom, done. Now all you have to do is be patient and wait for an hour. There's just something about buffalo chicken though. It's like cauliflower and can be turned into anything or made into any recipe!

Weight Watchers Recipes | Buffalo Chicken Lasagna

Note: In the video, I used marinara sauce instead of crushed tomatoes but the recipe below says crushed tomatoes. Crushed tomatoes is 0 points. Also, I forgot to add in the 1 ½ cups of water when I made this video and added it towards the end. The sauce cooks the noodles in the oven.

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Weight Watchers Recipes | Buffalo Chicken Lasagna


  • Author: Jenna
  • Yield: 8 1x
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Ingredients

  • 8 Whole Wheat Lasagna Noodles, uncooked
  • 1 lb. skinless chicken breast, cooked and cubed
  • 3 cups crushed tomatoes
  • 1 cup Franks Buffalo Wing Sauce
  • 1 ½ cups water
  • 15 oz low fat ricotta cheese
  • ½ cup egg substitutes such as Egg Beaters or 1 egg
  • 8 oz of pepper jack cheese, or blue cheese

Instructions

  1. Preheat oven to 350 degrees and lightly spray a 9x13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside.
  2. In a different mixing bowl, combine water, crushed tomatoes, wing sauce and chicken. Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce.
  3. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes.
  4. Remove dish from the oven, sprinkle blue cheese crumbles or pepper jack cheese evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 8 servings!

Notes

myWW:  Blue: 8; Green: 10;  Purple: 8

My WW Personal Points: 9 Click here to see in recipe builder (will have to log in) 

  • Category: Easy
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: ⅛th of the recipe

Keywords: buffalo chicken lasagna

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Are you a buffalo chicken freak/fanatic just as much as I am? Check these recipes out!

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Buffalo Chicken Sandwiches 4 PP

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Reader Interactions

Comments

  1. Jenna says

    December 19, 2020 at 4:29 pm

    Cottage cheese works

  2. Sheron says

    December 19, 2020 at 4:01 pm

    I don't like ricotta cheese. So what can I use instead?

  3. Jenna says

    October 11, 2018 at 4:31 pm

    Sorry, I updated the recipe ingredients a couple of days ago but forgot the instructions. This recipe is very versatile and you can use either or. It is fixed now.

  4. Kimberly says

    October 11, 2018 at 12:14 pm

    So confused
    The instructions say “spaghetti sauce,” yet the ingredients list crushed tomatoes. Then the ingredients list pepper jack, but the instructions mention blue cheese crumble.
    I’m lost

  5. Chelsra says

    June 13, 2016 at 9:27 pm

    So you put uncooked noodles in the layers?

  6. Dani says

    September 16, 2015 at 10:57 am

    Any recommendations for someone who doesn't like Spaghetti Sauce. I like plain hunts tomato sauce, but I'm afraid that will overwhelm the buffalo.

  7. Jenna says

    July 16, 2015 at 3:10 pm

    Good idea cooking the chicken with the lasagna!

  8. Teresa M says

    July 16, 2015 at 2:45 pm

    I made this Buffalo Chicken Lasagna for the first time this week and it was a hit with the family!! I reduced the water to 1 cup only as I don't like my lasagna too watery. And to save time, I didn't pre-cook the chicken. No need, as it cooks beautifully with the lasagna! And I changed up the blue cheese to a light mozzerella. It came out perfect and was soooo deelish. I'll be making it again and again for sure. Thank you!

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Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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