Skinny Buffalo Chicken Lasagna, Mexican Style
Ingredients
- 1 cup onions, chopped
- 1 (15 oz.) container fat-free ricotta cheese
- 1½ cups cooked chicken breasts, diced
- 1 egg, I like Egg-Lands Best eggs
- 1 egg white
- ½ cup fresh or frozen corn, thawed, see prep tips
- 1½ cups pasta or marinara sauce (from a jar) such as Classico, Barilla, Prego or 1 (14 oz.) jar Ragu or Prego, pizza sauce (1½ cups)
- ½ cup mild Buffalo wings sauce, see shopping tips
- 6 corn tortillas, cut each into fours
- ⅓ cup reduced-fat cheddar cheese
- Fat-free sour cream or Greek yogurt, for topping (optional)
Instructions
- Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
- Place onions in a small microwave-safe bowl or plate. Cook for 1-2 minutes, until soft.
- In a large bowl, add cooked onions, ricotta cheese, chicken, egg, egg white, and thawed corn. Mix well.
- In another small bowl, mix together pasta sauce and Buffalo wing sauce. Spread ½ cup of sauce on the bottom of pan.
- Arrange 3 tortillas (12 pieces) on top of pasta sauce.
- Spread ½ of ricotta/chicken mixture over tortillas. Spread evenly using fingers or a rubber spatula.
- Spread ½ cup of pasta/buffalo wings sauce, evenly over top.
- Arrange 3 more tortillas (12 pieces).
- Spread remaining ricotta/cheese mixture evenly over the tortillas. Spread all around, using your fingertips or rubber spatula.
- Top with remaining sauce.
- Cover the pan with foil and bake for 30 minutes.
- Remove cover, sprinkle with shredded cheese. Cover and bake for 15 more minutes.
- Cool slightly and cut into 6 slices. Top each slice with a dollop of fat-free sour cream or yogurt, if desired.
Nutrition
Serving: 1sliceCalories: 243kcalCarbohydrates: 28gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 74mgSodium: 1200mgFiber: 4gSugar: 9gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6