Tonight’s dinner – buffalo chicken lasagna = 8 points!

7 Smart Points
8 Servings


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


  1. Preheat oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray.
  2. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside.
  3. In a different mixing bowl, combine water, spaghetti sauce, wing sauce and chicken.
  4. 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.
  5. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce.
  6. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture.
  7. Cover with aluminum foil and bake for 60 minutes.
  8. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top.
  9. Place back in the oven uncovered and bake for an additional 15 minutes.

Original recipe located at:

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