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Monday, March 9, 2009

Buffalo Chicken Lasagna

I love to cook, and The Fiance loves the food I make (we're so well-matched). I love collecting and trying new things, especially now that I have a nice, new kitchen to play in. I have lots of hits and some misses, but I think figuring out which is which is the fun part. And by the way, I freaking love my new kitchen. By no means the first thing I've made, but first posted (and well-deserving of such an honored place.)


This was by far the best recipe I have ever pulled off of the Weight Watchers message board. That's right, it's DIET FOOD. The Fiance loves buffalo-flavored-anything, so it seemed like a no-brainer. And I was right, he loved it. I loved it. He even took some for lunch today, and he never takes lunch in to work. The way to his heart is through the buffalo sauce bottle.

And check out my fancy pants new stove in the background. Very nice, right?



Buffalo Chicken Lasagna
1 lb chicken, cubes
3 cups Hunts 4 cheese marinara sauce
1 bottle mild buffalo sauce
1 cup ricotta cheese
2 eggs
1 T minced garlic
12 whole wheat lasagna noodles
9 slices 2% pepperjack cheese
Light ranch dressing

Preheat oven to 350. Cook the chicken in a large nonstick skillet until almost done. Add sauces and combine thoroughly. In a small bowl, combine eggs, ricotta, and garlic. Working in layers, add half a cup of sauce mixture in the bottom of a greased 9x13 pan, followed by a layer of noodles, cheese, and more sauce. Repeat until noodles, sauce, and cheese are used. Bake covered for 70 minutes. Remove from oven, add pepperjack cheese to top. Bake uncovered for 15 additional minutes. Drizzle with ranch dressing. Let stand 10-15 minutes before serving.
  Two very enthusiastic thumbs up. Seriously, if he hadn't already, I am pretty sure this would have prompted The Fiance to swoon and propose on the spot. It's that good.