Buffalo Chicken Lasagna

I made this lasagna last night and it was very good! It's a fun twist on the usual taste of lasagna. Enjoy!

Image and recipe courtesy of Prevention RD

Printable version

12 whole wheat lasagna noodles, uncooked (I used oven-ready lasagna noodles)
1 lb boneless, skinless chicken breast, cubed or shredded (canned chicken would even work)
3 cups Hunts Four Cheese Spaghetti Sauce
1 cup mild buffalo wing sauce
1 1/2 cups water
15 oz non fat ricotta cheese
1 egg
9 slices Pepperjack cheese

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. Spray a 9 x 13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of the 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.