Buffalo Chicken Lasagna

Name: Buffalo Chicken Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1 Tbsp. olive oil; 4 cloves garlic (roughly chopped); 1 small yellow onion (chopped); 1 cup carrots (shredded or finely chopped, 140g); 3/4 cup celery (chopped, 87g); 1 lb. shredded chicken breast (cooked); 16 oz. buffalo sauce; 1 cup marinara sauce (9 oz.); 16 oz. low-fat small curd cottage cheese (Good Culture for best flavor); 2 eggs; 1/2 cup parmesan cheese (shredded, 56g); 2 ½ Tbsp. Dry ranch seasoning (homemade below); fresh cracked pepper or pinch of black pepper; 8 oven-ready lasagna noodles (Barilla); 2 cups low-moisture mozzarella cheese (shredded, 224g); 3 Tbsp. dried parsley; 1 Tbsp. dried dill; 1 Tbsp. garlic powder; 1 Tbsp. onion powder; 2 tsp. salt; 1/2 tsp. fresh cracked pepper; 1 Tbsp. dried chives (optional)

12 servings

servings

30 minutes

active time

1 hour 30 minutes

total time

Start Cooking

Ingredients

1 Tbsp. olive oil

4 cloves garlic (roughly chopped)

1 small yellow onion (chopped)

1 cup carrots (shredded or finely chopped, 140g)

3/4 cup celery (chopped, 87g)

1 lb. shredded chicken breast (cooked)

16 oz. buffalo sauce

1 cup marinara sauce (9 oz.)

16 oz. low-fat small curd cottage cheese (Good Culture for best flavor)

2 eggs

1/2 cup parmesan cheese (shredded, 56g)

2 ½ Tbsp. Dry ranch seasoning (homemade below)

fresh cracked pepper or pinch of black pepper

8 oven-ready lasagna noodles (Barilla)

2 cups low-moisture mozzarella cheese (shredded, 224g)

3 Tbsp. dried parsley

1 Tbsp. dried dill

1 Tbsp. garlic powder

1 Tbsp. onion powder

2 tsp. salt

1/2 tsp. fresh cracked pepper

1 Tbsp. dried chives (optional)

Directions

Pre-heat the oven to 375 degrees Fahrenheit. Heat oil in a large skillet over medium heat. Add the garlic, onions, carrots and celery to the pan and cook until nice and soft, approximately 3-5 minutes.

Remove from the pan and add to a large mixing bowl. Combine the sauteed vegetables with the shredded chicken, buffalo sauce and marinara sauce. Mix to combine.

In a small mixing bowl or mason jar (to store) combine the homemade ranch seaosning ingredients and mix well to combine.

For the filling, combine the cottage cheese, eggs, parmesan cheese, 2.5 Tbsp. dried ranch seasoning and fresh cracked pepper. Mix to fully combine.

Spray a 9x13 inch baking dish with non stick cooking spray. Add a dollop of sauce from the chicken buffalo mixture to the bottom of the dish to lightly coat the bottom. Top with 4 noodles, the noodles are the width of the baking sheet (short side) not the length.

Top the noodles evenly with ½ cup mozzarella cheese (56g), followed by half the buffalo chicken mixture. Use a spoon or spatula to evenly spread the mixture over the noodles. Top the buffalo chicken mixture with half the cottage cheese filling and spread to coat the top. Repeat with 4 noodles, ½ cup cheese, remaining chicken mixture, remaining cottage cheese filling and 1 cup cheese on top.

Place the baking dish on a baking sheet to catch any overflow. Cover the dish with foil, try to avoid touching the cheese on top so that it doesn’t stick to the foil. Bake for 50 minutes.

Remove the foil and bake an additional 10-15 minutes until the cheese is melted and golden brown and the sauce is nice and bubbly at the edges. Broil if needed to brown the cheese for a few minutes.

Remove from the oven, top with freshly chopped parsley and cut into 12 equal servings and enjoy.

Nutrition

Serving Size

1 Square

Calories

309 kcal

Total Fat

16 g

Saturated Fat

5 g

Unsaturated Fat

1 g

Trans Fat

Cholesterol

55 mg

Sodium

1583 mg

Total Carbohydrate

16 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

25 g