Recipe: Buffalo Chicken Lasagne
I got this recipe on a woman on the Lapband Board. She's put together a fairly large collection of recipes and in each one, she's noted what stage of preop diet it would be appropriate for. Don't mind passing it along to anyone who's interested.
This lasagne was great, DH RAVED about it. I made it with FF ricotta instead of low fat and it tasted just fine.
You can make it as hot 
(or not) as you like by adjusting the type of hot sauce you use.
Buffalo Chicken Lasagna
9 whole wheat lasagna noodles, uncooked
1 lb. boneless, skinless chicken breast, diced
3 cups Classico Sun-dried Tomato and Basil Spaghetti Sauce
1 cup very mild Buffalo wing sauce
1 ½ cups water
15 oz. low-fat ricotta cheese
½ c. bleu cheese, crumbled (you can use low-fat for this)
½ cup egg substitute
9 slices 2% pepperjack cheese
Preheat the oven to 350 degrees.
Spray skillet with nonstick cooking spray. Cook the chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water.
In a small bowl, combine ricotta cheese, bleu cheese, and egg substitute.
Spray a 9" x 13" pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of pan. Arrange 3 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 servings (MY NOTE: or more, if youve got WLS folks eating it!)
Mushy Phase: Puree in blender until smooth; add sauce as needed
Regular Phase: Eat as is
(or not) as you like by adjusting the type of hot sauce you use.
Buffalo Chicken Lasagna
9 whole wheat lasagna noodles, uncooked
1 lb. boneless, skinless chicken breast, diced
3 cups Classico Sun-dried Tomato and Basil Spaghetti Sauce
1 cup very mild Buffalo wing sauce
1 ½ cups water
15 oz. low-fat ricotta cheese
½ c. bleu cheese, crumbled (you can use low-fat for this)
½ cup egg substitute
9 slices 2% pepperjack cheese
Preheat the oven to 350 degrees.
Spray skillet with nonstick cooking spray. Cook the chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water.
In a small bowl, combine ricotta cheese, bleu cheese, and egg substitute.
Spray a 9" x 13" pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of pan. Arrange 3 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 servings (MY NOTE: or more, if youve got WLS folks eating it!)
Mushy Phase: Puree in blender until smooth; add sauce as needed
Regular Phase: Eat as is 
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