2 TBS canola oil
8 whole-wheat lasagna noodles, uncooked
2 lbs. boneless, skinless chicken breasts, cubed
29 oz can tomato sauce
1 c buffalo wing sauce
1.5 c water
22.5 oz FF ricotta (I used 1.5 15 oz cartons)
4 eggs
9 slices soy pepper jack or soy blue cheese
non-stick cooking spray
Preheat oven to 350*. Heat oil in a large skillet over medium heat. Cook chicken until almost done. Remove from heat; stir in sauces and water.
In a small bowl, combine eggs and ricotta. Spray a 9 x 13″ baking pan with nonstick cooking spray. Spread a thin layer of tomato sauce/chicken mixture on bottom of pan. Arrange four noodles on top. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, repeating sauce – noodle – ricotta process until you end up with sauce on top. Cover and bake for 1 hour and 10 minutes. Uncover and place cheese slices on top. Bake another 15 minutes uncovered. Let stand 10-15 minutes before serving.
Serves 6; each serving contains 1 tsp of your daily healthy oil requirement.
— posted on the WW Core board
