So, Thanksgiving food tops all holiday food, eh? I, personally, voted for New Years Eve, as did husband (note: I simply asked him the question verbally as he is yet to participate in supporting my blogging by reading!). I enjoy a fine-dining experience, stellar meals, and champagne toasts…lots! Heck, I enjoy any meal not resulting in a messy kitchen and dishes!
12 whole wheat lasagna noodles, uncooked
1 lb. boneless, skinless chicken breast, cubed or shredded
3 cups Hunt’s Four Cheese Spaghetti Sauce
1 cup mild buffalo wing sauce (low-fat! We use medium)
1 1/2 cups water
15 oz. nonfat ricotta cheese
1/2 cup egg substitute
9 slices 2% Pepperjack cheese
Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.
Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol