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!
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
- Yield: 8 1x
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
- 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.
- 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.
- 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.
- 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
Are you a buffalo chicken freak/fanatic just as much as I am? Check these recipes out!
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Jenna says
Cottage cheese works
Sheron says
I don't like ricotta cheese. So what can I use instead?
Jenna says
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.
Kimberly says
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
Chelsra says
So you put uncooked noodles in the layers?
Dani says
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.
Jenna says
Good idea cooking the chicken with the lasagna!
Teresa M says
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!