Chicken breasts (1,000g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Buffalo sauce (200g)
Whipped Greek cream cheese (100g)
Low-fat ricotta (100g)
Mozzarella (100g)
Lasagna pasta (230g)
Green onion (optional – garnish)
Preheat the oven to 450 degrees (F).
For the chicken, season both sides with the listed seasonings, then place in a skillet on medium-high heat. Let sear until color is developed, then place a 450 degree (F) oven until cooked to 165 (F).
Once done, remove from the oven and shred with a fork. Then toss in the buffalo sauce and whipped Greek cream cheese and mix until well combined.
To cook the lasagna pasta, add to a pot of boiling water and let boil until al dente. Drain once done.
To make the lasagna, spray a baking tray with oil, then place down a thin layer of the chicken mix. Layer on top 3 noodles, then half of your ricotta on top of that and 1/3 of the cheese. Add another layer of the chicken mix and then pasta, ricotta, and cheese. And then finally, add the last of the pasta on top followed by the remaining chicken mix and cheese. Bake at 450 degrees (F) until the top is nicely caramelized.
Remove from the oven and you’re ready to serve. Optionally, you can top the lasagna with green onion. Enjoy! 🙂
