Another healthy Lasagna recipe to try out! This one looks delicious!
(2) 8 oz. chicken breasts
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. smoked paprika
Salt & pepper, to taste
1 tsp. minced garlic
1/2 cup 0% plain Greek yogurt
1/2 cup (or 1/3 cup to reduce heat) Franks Red-hot Buffalo Sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 medium head of cauliflower, cut into florets
1 cup 0% plain Greek yogurt
1/4 tsp. garlic powder
1-2 tsp. sea salt
1/2 -1 tsp. black pepper
1 tbsp. minced garlic
1/2 cup finely shredded mozzarella cheese
8 whole grain Lasagna
1 cup finely shredded mozzarella cheese
Place a non-stick pan over medium heat. Place the chicken breasts into a large Ziploc bag and combine with the seasonings. Toss the bag around a bit to help mix the seasonings throughout. Once the pan has heated, spray with non-stick cooking spray and add the chicken. Cover and allow to cook, checking every 3-4 minutes to flip. Cook until cooked through. Remove from heat and allow cooling.
While the chicken is cooking, place a large pot of water and a medium pot of water over high heat and bring them both to a boil. To the medium pot, add the cauliflower florets. To the large pot, add the Lasagna one at a time, stirring. Allow the Lasagna to cook for 4-5 minutes, strain and lay out flat on paper towels or a dish towel to dry a bit. Allow the cauliflower to cook 5-7 minutes or until it has softened. Strain the cauliflower very well, saving the water, and add the cauliflower to a food processor or blender. Add the remaining ingredients (minus the cheese) and process until it reaches a creamy consistency. Add the water from the cauliflower to the processed sauce to reach desired creaminess. This is completely optional and depends on how thick or thin you prefer your sauce. Add the mozzarella cheese, stirring with a spoon to incorporate.
Preheat the oven to 350 degrees F. Spray a medium baking dish with non-stick spray and layer the bottom of the dish with 1/2 cup of the sauce. Using two forks shred the now cooled chicken breasts. Once shredded, combine with the remaining ingredients for the buffalo mixture.
To each Lasagna add:
2 tbsp. “alfredo” sauce
2 tbsp. buffalo chicken mixture
1 tbsp. mozzarella cheese
When spreading and adding toppings, add more towards the middle and less towards the end. When you roll, the ingredients will want to push towards the edges. Roll each Lasagna and place them into the baking dish. Top the Lasagna rolls with the remaining sauce, buffalo chicken and cheese. Bake for 25-27 minutes. Remove from the oven, sprinkle with a dash of black pepper and basil. Enjoy!