One of my all-time favorite stories about Dave’s horrendous spelling, is that he once spelled “Lasagna” “Liggisana”. Every time I see the word I say it the way he spelled it. It just cracks me up. I literally can’t think, spell, or say the word “Lasagna” without thinking about him. I love it… too funny.
I suppose the reason for my inspiration to try a Buffalo Chicken Lasagna was perhaps because that Liggisana spelling Dave was in the back of my head telling my subconscious to make a new Buff Chick creation… they’re his favorite. First we tried Buffalo Chicken Dip which is a classic in our house. Then we did some Buffalo Spiced Peanuts (yum!), my favorite- Buffalo Stuffed Baked Potatoes, and a new hit- the Buffalo Chicken Soup. We’ve got a whole lotta buffalo goin’ on over here. This Liggisana takes our Buffalo Chicken loving to a whole new level.
The inspiration for this recipe took me to googling some yummy treats. My favorite out of the few that I found came from one of my go-to healthy recipe bloggers, Prevention RD. I have saved so so many of her recipes, they are out of this world.
Check out the recipe for the lasagna below, but also make sure you read my notes afterwards… my lasagna didn’t turn out as perfect as Nicole from Prev. RD’s did! I think I need to read up on some “do’s” and “don’t’s” on Lasagna… hmmm……
Buffalo Chicken Lasagna
1 lb White Meat Chicken Breast, cooked and cubed (I boiled mine)
3 cups Low-Sodium Marinara Sauce
1 cup Frank’s Hot Sauce or Buffalo Wing Sauce
1/3 cup Water
15oz Fat Free Ricotta Cheese
2 Large Eggs
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
Cayenne Pepper if desired
16 Whole Wheat Lasagna Noodles, uncooked
9 slices Pepper Jack Cheese
1. Preheat oven to 350 F.
2. Combine chicken, marinara, wing sauce, and water. In a separate bowl, combine ricotta cheese, eggs, salt, pepper, and cayenne if using.
3. Spray a 9×13 inch pan with cooking spray. Spread enough sauce to coat the bottom of the pan. Arrange 4 noodles over the sauce before spreading more sauce, then a layer of the ricotta mixture. Add another layer noodles and of sauce repeating the process until you end with a final layer of sauce.
4. Cover with foil and refrigerate overnight or bake immediately for one hour. Uncover and place the pepper jack cheese slices on top. Bake an extra 8-10 minutes uncovered so the cheese gets nice and melty. Let stand 10 minutes before serving to firm up so you can get nice slices.
Recipe barely adapted from: Prevention RD
Sauce on the right, ricotta mixture on the left.
Layered and baked!
Gotta love the lasagna cross-section shot
Served these babies with a plate full of Ceasar Salad- the creamy dressing was a nice compliment to the spicy sauce.
So as I fairly warned you earlier… mine did NOT turn out as gorgeous and perfect as I’d liked it to. Lasagna failures is a common topic in my foodie magazines, so I don’t feel that alone… right? I’ve done some research and figured out I have a few problems that I’d love to tell YOU about so you don’t make the same mistakes that I have.
First of all… silly little me… all this time I thought my big pyrex was 9×13… it WASNT! My dish was way too long for this lasagna. I just couldn’t figure out why it didn’t stack right! That’s why. DUH. I really shouldn’t have told you that, it’s really embarrassing.
One of the KEY tips that will help make your lasagna perfect and not dried out… is the sauce. Make DOUBLE if you’re worried. Have extra on hand. Spreading the sauce on the bottom is key. Even more key? The sauce ontop. You want this sauce to completely coat every inch of pasta on the top of the stacks. This is what will keep the lasagna noodles from drying out.
Also, I’ve commented on the original recipe at Prevention RD, and she highly recommended the refrigeration process before baking the dish. I’ll try that next time!