Josh has been asking for buffalo chicken lasagna to be thrown into the dinner mix for ages, but I couldn't find a healthy recipe I was satisfied with. I stumbled across Simply Gloria's Buffalo Chicken Lasagna Roll-Ups and if you know me, you know how much I love experimenting with lasagna roll-ups. (Earlier this week we tried out the Emily Bites Mexican Lasagna Roll-Ups and they were UH-MAY-ZING.)
So anyway, I took Simply Gloria's recipe and doctored it up a little bit. Dinner success! Hoping we can keep our hands off of the other half of the pan for dinner tomorrow. ;)
Didn't think to take a pic until it was half gone - whoops!
C2C Buffalo Chicken Lasagna Rolls
Makes: 10 Rolls
Serving: 2/person
Ingredients:
10 whole wheat lasagna noodles, cooked, drained, and dried
Sauce:
4 oz. fat free cream cheese
6 oz. container Fage plain Greek yogurt
2 T. blue cheese crumbles
2 T. light blue cheese dressing
Filling:
1 lb. cooked boneless, skinless chicken breast, shredded (I cooked mine in the crockpot with reduced sodium, fat free chicken broth and a splash of wing sauce on low for about 5 hours)
1/4 c. wing sauce
4 oz. fat free cream cheese
2 T. light blue cheese dressing
5 T. blue cheese crumbles
10 T. part-skim mozzarella cheese
Topping:
extra wing sauce and 1/3 c. part-skim mozzarella cheese
1. Preheat oven to 350.
2. Cook lasagna noodles as directed on package.
3. In a saucepan on medium-low heat, whisk together the 4 oz. cream cheese, Fage Greek yogurt, 2 T. blue cheese crumbles, and 2 T. light blue cheese dressing.
4. Meanwhile, in a large bowl, mix the chicken with 1/4 c. of wing sauce, 4 oz. cream cheese and 2 T. light blue cheese dressing.
5. Lay out your lasagna noodles on wax paper.
6. Evenly divide the chicken mixture across the 10 noodles and spread from end to end.
7. Sprinkle 1/2 T. of blue cheese crumbles on each lasagna noodle.
8. Sprinkle 1 T. of mozzarella cheese on each lasagna noodle.
9. Spread enough sauce across the bottom of your baking pan to coat the bottom.
10. Roll up each lasagna noodle, then place seam down in the baking pan.
11. Drizzle the rest of the sauce across the top of the rolls.
12. Top with 1/3 c. mozzarella and drizzle with wing sauce.
13. Bake for about 20-25 minutes, until heated through.
Nutrition Info: (per 2 roll serving)
425 calories
11.1 grams fat
3 grams saturated fat
87.8 grams cholesterol
1,079.2 grams sodium
478.3 grams potassium
33.2 grams carbohydrates
3.5 grams fiber
6 grams sugar
48.3 grams protein (WHAT?!)