Greetings from Cocoa Beach, FL! I’m currently blogging on my grandparents’ screened in porch that overlooks a canal, complete with docked sailboats, palm trees, and various interesting birds and other wildlife. I’ll share some photos from the trip soon.
This recipe comes from the blog Prevention RD. I made it when we were in West Virginia last week. Well, I made it ahead of time and then just baked it there. That’s one of the nice things about this dish: it can be made a day or two ahead of time, refrigerated, and then popped in the oven when you’re ready to go. This lasagna was really good, and went over well with everyone.
Now, as usual, my photos aren’t so great. But check out the pictures here, and you won’t be disappointed.
- 1 lb white meat chicken, cooked and shredded (rotisserie chicken will work)
- 3 cups marinara sauce
- 1 cup buffalo sauce
- 1/3 cup water
- 15 oz. low-fat ricotta cheese
- 2 large eggs
- 16 lasagna noodles
- 6-9 slices pepperjack cheese
Boil a large pot of water. Add the lasagna noodles. Stir to make sure that none are sticking together. Cook according to package directions.
Combine the chicken, marinara sauce, buffalo sauce, and water. In a small bowl, combine the ricotta and eggs.
Grease a 9×13 inch pan. Spread some sauce in the bottom. Arrange 4 noodles side by side over the sauce. Spread a little more sauce over the noodles, then a layer of the ricotta mixture. Add another layer of noodles and repeat the process until you end up with a layer of sauce.
Cover with foil and bake for 1 hour at 350 degrees F (or cover and refrigerate it for a day or two). Uncover and top with the cheese slices. Bake for 10 more minutes uncovered. Let it stand for 10-15 minutes before slicing in.