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Buffalo chicken lasagna

SP blue & purple, 6SP green/6pp per serving
4.5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main meals
Servings 9


  • 9 whole wheat high fiber lasagna noodles, I used the non oven ready kind and boiled them first
  • 12 ounces cooked shredded chicken approx 3.5 cups
  • 2 cups light pasta sauce reduced fat
  • 1 cup franks hot sauce
  • 1/2 cup diced peppers
  • 1/2 cup diced onion
  • 300 g container light ricotta cheese
  • 1/3 cup light ranch dressing
  • 1 cup light shredded cheese I use a 3 cheese blend


  • Boil your noodles as directed on package, note- my noodles were a high fiber noodle, nutri info for them per 4 noodles were as follows, fat-1.5g,carbs-61g,fiber-9g,protein-11g, try and find one similar if you can so points are the same for recipe.
  • Preheat oven to 350F and spray a 9x13 casserole dish.
  • In a large bowl mix your chicken, pasta sauce, peppers, onions, and hot sauce.
  • In a small bowl mix your ricotta and ranch dressing.
  • Spread about 1 cup of your chicken mixture on the bottom of your dish, top with 3 lasagna noodles. Spread chicken mixture on top of noodles, then half of your cheese mixture, I dropped by spoonfuls then spread out with a knife. Add 3 more noodles on top of cheese then repeat steps ending with chicken mixture on top, you just need a little chicken mixture to finish of the top.
  • Cover with foil and bake in the oven for 1 hour, remove from oven and uncover. Sprinkle cheese on top and return to oven uncovered for 10-15 minutes until cheese is melted. Makes 9 servings at 5 SP blue & purple, 6SP green or 6pp each. Store in fridge, will freeze well.
  • Nutritional info (not incl veggies) Per serving.. Calories 240.. Fat 7.5g... Saturated fat 1.3g... Carbs 23.4g... Fiber 1.8g... Sugars 2.7g... Protein 22.2g