August 9, 2009

Some like it HOT! - A gluten free Buffalo Chicken Lasagna recipe

It's an incredibly hot day here in Chicago. The last thing anyone wants to do is eat a warm meal, although maybe they do. Maybe they want a hot and spicy, savory carb-loaded meal. In that case, I'm your girl.

I discovered this recipe when I joined Weight Watchers last year. A clever girl by the name of Aimee over at Aimee's Adventures created it and everyone in the 20-somethings forum of the Weight Watcher's message boards raved about it.

I've changed things up a bit, substituting the whole wheat pasta for brown rice and tweaked some things here and there. I've only served it to non-gluten intolerant people and they LOVED it. Babs just tried it when I made this batch and couldn't stop saying how good it was - and she doesn't do spicy! Here is my version of Aimee's recipe that has also received rave reviews:

Buffalo Chicken Lasagna
  • 1 box of Tinkyada Brown Rice Lasagna Noodles, uncooked
  • 1 lb. Skinless Chicken Breast, cubed (I sometimes use a little more)
  • 3 cups Hunt's Four Cheese Spaghetti Sauce (that big can is 3 cups)
  • 1 cup of Buffalo Wing or Hot Sauce
  • 1 cup water
  • 15 oz. Fat Free Ricotta Cheese
  • 1 packet of Hidden Valley Ranch dip mix
  • 1/2 cup of Egg Substitute
  • 1 package of Blue Cheese crumbles
  • 1 package of Sliced or Shredded Pepperjack Cheese
  • Sour cream for topping (optional)

Preheat oven to 350 degrees. Spray a large pot with cooking spray. Cook chicken over medium to high heat until almost done. Stir in sauces and water.



In a small bowl, combine ricotta cheese and ranch packet. Add in egg substitute.



Spray a 9x13 pan with cooking spray. Spread sauce/chicken mixture in the bottom of the pan. Arrange a layer of noodles over sauce. Spread more sauce, then a layer of the ricotta mixture. Sprinkle on blue cheese crumbles. Add another layer of sauce and repeat the layering process until you end with a layer of sauce. (or in my case...cheese)



Cover with foil and bake for 70 minutes. Uncover and add pepperjack cheese on top, then bake for another 15 minutes uncovered.



Let stand 10-15 minutes before serving. Top with sour cream and enjoy!


Naturally I was so excited to eat when it was done,
I forgot to take a picture! This was my leftovers the next day
when the cheese wasn't as ooey and gooey, but
still delicious!


Lasagna on Foodista

3 comments:

karen said...

Oh gosh this looks fabulous! I just found your blog thanks to someone else's roll and I'm SO glad!!! (Especially since I made a pretty disasterous gf lasagna this week ... I think because I wasn't using Tinkyada!)

Chub to Chic in Chicago said...

being from buffalo originaly and italian, i endorse this meal wholeheartedly!!!!

Alisa@Foodista said...

Wow!This looks so good!I SO want to make this right now!I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!