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Buffalo Chicken Lasagna

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Recipe

Buffalo Chicken Lasagna recipe

 

Yield

8 servings

Prep

45 min

Cook

75 min

Ready

120 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
12 each lasagna noodles
uncooked
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1 pound chicken breast halves, boneless, skinless
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4 cups spaghetti sauce
low-sodium
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1 ½ cups water
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2 tablespoons red hot pepper sauce
or more to taste
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2 tablespoon vinegar
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1 teaspoon garlic salt
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15 ounces ricotta cheese
part-skim
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½ cup liquid egg substitute
¾ cup blue cheese
crumbled
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Ingredients

Amount Measure Ingredient Features
12 each lasagna noodles
uncooked
* Camera
453.6 g chicken breast halves, boneless, skinless
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946 ml spaghetti sauce
low-sodium
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355 ml water
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3E+1 ml red hot pepper sauce
or more to taste
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3E+1 ml vinegar
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5 ml garlic salt
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433.5 ml/g ricotta cheese
part-skim
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118 ml liquid egg substitute
177 ml blue cheese
crumbled
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Directions

Spray a large skillet with cooking spray; place over medium-high heat until hot.

Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine ricotta cheese and egg substitute.

Set aside.

Spray a 9 x 13 inch baking pan with cooking spray.

Spread 1 cup of the sauce over the bottom of the pan.

Arrange 4 lasagne noodles over the sauce.

Cover with 1½ cups of the sauce.

Spread half the ricotta mixture on top.

Arrange another 4 lasagna noodles over ricotta, and top with another 1½ cups of sauce.

Spread remaining ricotta mixture on top.

Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.

Preheat oven to 350℉ (180℃).

Cover lasagne with foil and bake for 1 hour 10 minutes.

Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.

Cover and let stand 15 minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 133924% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 623mg 26%
Total Carbohydrate 57g 57%
Dietary Fiber 15g 60%
Sugars g
Protein 159g
Vitamin A 42% Vitamin C 47%
Calcium 39% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
 

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