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the low carb way

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My Turn’s Buffalo Chicken and Spinach Lasagne

Posted by Solitary Dancer on April 12, 2006

My Turn’s Buffalo Chicken & Spinach Lasagne
Made this last night with dreamfields lasagne noodles. Turned out pretty good.

1 pound skinless, boneless chicken breast – cooked and shredded = 0
4 cups LC spaghetti sauce (I used 2Carb per 1/2 cup sauce) = 16
3 tablespoons hot sauce (Franks Red Hot has 0 Carbs) = 0
2 tablespoons apple cider vinegar (0) = 0
1 1/4 cups water (0)
1 teaspoon garlic powder (0)
1 small onion, chopped (approx.) 8
1 9 oz. bag of fresh spinach = 3
1 egg, beaten = 1
1 (15 ounce) container ricotta cheese = 14
12 uncooked dreamfields lasagna noodles = 30
2 cups shredded mozzarella cheese = 8
4 oz. crumbled gorgonzola cheese = 4
Salt & Pepper to Taste

————————————————————————–
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
In a large bowl combine the chicken, spaghetti, hot sauce, vinegar, water, garlic powder, onion, spinach, salt & pepper; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese. Soak 12 lasagne noodles in hot water for a couple of minutes, remove and remove excess water. Spread 1 cup of the chicken/sauce mixture in the bottom of the prepared pan. Layer with 4 lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of 4 noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of 4 noodles and remaining chicken mixture.
Bake at 350 degrees F (175 degrees C) for 70 minutes, or until liquid is absorbed enough. sprinkle with crumbled gorgonzola and bake uncovered for another 5-10 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

estimated 84 total carbs per pan
(serves 10) = 8.5 carbs per serving

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