Weight Watchers Buffalo Chicken Lasagna Recipe 465 Recipes

BUFFALO CHICKEN LASAGNA

Steps:

• Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
• Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
• Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
• Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
• Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

WEIGHT WATCHERS RECIPES | BUFFALO CHICKEN LASAGNA

Steps:

• 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, crushed tomatoes, 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 sauce. 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 or pepper jack cheese evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 8 servings!

WEIGHT WATCHERS BUFFALO CHICKEN LASAGNA RECIPE - (4.6/5)

Steps:

• 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. Makes 9 Equal Servings Nutritional Info Per Serving: 285 Calories; 4g Fat; 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; Points Plus+ 7

WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)

Steps:

• Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
• Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
• Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

WEIGHT WATCHERS LASAGNA

Steps:

• Saute turkey with feneel seeds, salt & pepper.
• Add onion and continue to saute until tender.
• Add garlic and tomato paste.
• Saute for 3-5 minutes.
• Add crushed tomatoes and torn basil.
• Slice eggplant and place on baking sheet sprayed with olive oil.
• Spray top of eggplant and season with salt & pepper.
• Bake eggplant at 400 degrees for 10-15 minutes or until tender crisp.
• Mix cottage cheese, parmesan cheese, egg beaters, carrot, zucchini, splnach, garlic salt and nutmeg together.
• Build lasagna.
• Put a thin layer of sauce on the bottom of the lasagna pan.
• Place 4 lasagna noodles over sauce.
• Top with 1/3 of sauce.
• Top with 1/2 cheese mixture.
• Top with eggplant "noodles".
• Top with 1/3 sauce.
• Top with the rest of the cheese mixture.
• Place remaining 4 lasagna noodles.
• Top noodles with remaining sauce.
• Cover all with italian cheese blend.
• Bake covered with foil at 350 for 1 hour.
• Uncover for last 15 minutes to brown cheese.

AMAZING BUFFALO CHICKEN - WEIGHT WATCHERS

Steps:

• For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.
• For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.
• Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.
• 4-5 WW points per serving.

BUFFALO CHICKEN LASAGNA

Steps:

• Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
• Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
• Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
• Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
• Preheat oven to 375 degrees.
• Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
• Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.

WEIGHT WATCHERS CLASSIC LASAGNA

Steps:

• Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
• Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
• Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
• Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
• Preheat oven to 375.
• Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
• In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
• Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
• Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
• If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.