Buffalo Chicken Lasagna Roll-Ups
Ingredients
The noodles and filling
-
8
pieces
uncooked lasagna noodles
-
1
cup
cooked shredded chicken breast
-
1
15 oz container
fat free Ricotta cheese
The sauce
-
3
tablespoons
light butter
-
3
tablespoons
flour
-
1 ½
cups
skim milk
-
¼
teaspoon
black pepper
-
5
oz
50% reduced fat sharp cheddar, shredded
-
4
oz
sharp cheddar cheese, shredded
-
½
cup
Frank’s Red Hot Original sauce
Instructions
- Preheat the oven to 350°F and prepare a baking dish.
- Cook the lasagna noodles according to package instructions, then drain and rinse them.
- In a saucepan, melt the butter and mix in the flour, then gradually add the milk while whisking until smooth.
- Add pepper and heat the mixture, then stir in the shredded cheeses until melted and smooth.
- Remove from heat, mix in Frank's sauce, and let it thicken.
- In a bowl, combine shredded chicken, ricotta, and some of the cheese sauce.
- Spread the mixture on each noodle and roll them up.
- Place rolls in the baking dish, cover with remaining cheese sauce, and sprinkle with extra cheddar.
- Cover with foil and bake for 40 minutes, then cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 roll-ups
Calories
305
Total fat
11g
Total carbohydrates
26g
Total protein
25g
Sodium
20mg
Cholesterol
20mg
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