Sunday, August 1, 2010

Much Ado About Buffalo Lasagna

Ok, so the hot topic on the Weight Watchers boards is Buffalo Chicken Lasagna. I was intrigued... as was the hubs. We both love wings, and this was the wing version of lasagna. I had all the ingredients on hand too which was nice.

Here's the recipe:

Buffalo Chicken Lasagna

12 Whole Wheat Lasagna Noodles, uncooked
1 lb. skinless chicken breast, cooked and cubed
3 cups spaghetti sauce (cheese blends are best)
1 cup Texas Pete Buffalo-style Wing Sauce
1 ½ cups water
15 oz. nonfat ricotta cheese
½ cup egg substitute
½ cup blue cheese crumbles or pepper jack cheese

Preheat oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside. In a different mixing bowl, combine water, spaghetti sauce, wing sauce and chicken. Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sace. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 9 servings!

Some notes:
-People were saying they used Frank's Red Hot Sauce, I'm sure that works too.
-Adjust to your liking heatwise.
-Some people cooked the noodles ahead of time, it's a LOT of water to add, 1 1/2 cups.
-I added some ranch dip seasoning to the ricotta, as per many reviews.


Ok, so I was NOT thrilled. It was hotter than ANYTHING!!! My mouth and lips were on FIRE. Seriously. I ate less than half the serving size and went and got this for dinner:

2 Tablespoons of port wine cheddar and 2 sevings of unsalted saltines. MUCH better.

I know I screwed up the sauce, so I'm thinking that's the problem. I was pouring the hot sauce into the spaghetti sauce when all of a sudden I realized I was using the WRONG hot sauce! I had 2 bottles of Texas Pete, Buffalo Wing Sauce (correct one) and Hot Sauce (which I was using!) Oops.

So, I added more tomato sauce and then added the Buffalo Sauce. This is where I killed it. TOO HOT.

Lyn and Drew LOVED it, with Lyn taking seconds and Drew thirds. The both like spicy things, so they were fine. So if you like hot things, you'd like it. My face was sweating it was that hot to me.

I may make it again, not completely sold yet, but will definitely tweak it some. Maybe make it a Rigatoni dish instead of lasagna? Or cook the pasta ahead of time? The noodles were rubbery and yet tough to cut.

So, to cool off my mouth, 3/4 cup of Turkey Hill Philadelphia Style Vanilla Ice Cream with Reese's Magic Shell did the trick:

1 comment:

  1. Hey lady! I'm hoping to try out this recipe too, but i've heard lots of horror stories from people who accidentally did the hot sauce thing. LOL oh well, live and learn... however I WANT your ice cream!