Servings: 9

2lbs chicken,  cooked and shredded 2lbs chicken,  cooked and shredded
1 cup Buffalo wing sauce 1 cup Buffalo wing sauce
15oz Low Fat Ricotta 15oz Low Fat Ricotta
1 egg 1 egg
3 cups crushed tomatoes 3 cups crushed tomatoes
1/2 cup Fat Free Shredded mozzarella ½ cup Fat Free Shredded mozzarella
9 whole grain lasagna noodles 9 whole grain lasagna noodles
1 cup water 1 cup water
1 tsp Parsley 1 tsp Parsley
8oz or pepper jack or Bleu cheese 8oz or pepper jack or Bleu cheese

Preheat oven to 350. Spray 9x13 dish. In a small bowl mix ricotta, egg, and 1tsp parsley. Set aside. In another bowl mix chicken, buffalo sauce, crushed tomatoes, and water. Spread approximately 1 cup chicken mixture on bottom of dish. Top with a layer of noodles. Spread a layer of sauce, spread with ricotta cheese mixture. Add another layer of noodles and repeat layers until you end with a layer of just the chicken sauce. Cover with aluminum foil and bake for 1 hour. Remove from oven and add pepper jack or Bleu cheese to top. Return to oven uncovered for 15 min.

Makes 10 servings. 3sp on purple.  Makes 10 servings. 3sp on purple.