Buffalo Chicken Lasagna

• 1/2 Tablespoons Butter
• 4 ounces, weight Non-Fat Cream Cheese
• 1 clove Garlic, Minced
• 1/4 teaspoons Black Pepper
• 1- 1/2 cup Non-fat Milk
• 1/2 cups Mozzarella Cheese, Shredded
• 1/4 cups Frank's Hot Sauce, Divided
• 8 ounces, weight Cooked Chicken I Used A Rotisserie Chicken
• 6 whole Lasagna Noodles (the No Boil Kind)
• 1 whole Large Carrot, Minced Or Diced Real Small
• 1 whole Celery Stalk, Minced Or Diced Real Small
• 3 ounces, weight Mozzarella Cheese, Shredded

1. Preheat oven to 350F.
2. In a sauce pan, melt butter on medium heat and then add cream cheese, garlic, pepper and milk.
3. Stir until cheese is melted and creamy, this will be at least 5 minutes.
4. (Low-fat cheeses take a while to melt down).
5. Stir in 1/2 Cup of mozzarella cheese until melted and 1 Tablespoon of Franks Hot Sauce.
6. Set aside.
7. In a bowl, shred your chicken and add 2 Tablespoons of Franks Hot Sauce, or more to your liking, and mix well.
8. Take a small baking dish* and spray with non-cooking spray, then start to layer.
9. First layer: 2 noodles, 3 ounces of the chicken mixture, a sprinkle of carrots and celery and 1 ounce of mozzarella cheese.
10. Repeat layers until all your ingredients are gone!
11. Add more hot sauce if you like!
12. Pour all of the cheese sauce over the top of the lasagna.
13. Bake in a 350 degree F oven for 30 minutes.
14. Take out of the oven and let it sit for a few minutes.
15. Makes 4 HUGE servings!
16. Calories per serving: 322, Fat: 5.9, Cholesterol: 51, Sodium: 1346, Potassium: 89, Carbs: 30, Fiber 1.7, Sugar: 8.3
17. * I made my lasagna in a bread pan, since I like more spice and my husband likes more cheese.
18. Bread pans make perfect size lasagna dishes!
19. !

butter, weight non, clove garlic, black pepper, milk, mozzarella cheese, chicken, lasagna noodles, carrot, celery, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-lasagna/ (may not work)