9 servings - 5 points per serving

12 Whole Wheat Lasagna Noodles, uncooked

1 lb. Skinless Chicken Breast, cooked and shredded

3 Cups Hunt’s Four Cheese Spaghetti Sauce

1 Cup Buffalo Wing Sauce

1 1/2 Cups Water

15 oz. Nonfat Ricotta Cheese

1/2 Cup Egg Substitute

2 cups shredded 2% Colby Jack cheese

Preheat the oven to 350 degrees. Boil chicken until cooked through and then shred. Stir together spaghetti sauce, buffalo sauce and water. In a small bowl, combine ricotta cheese and egg substitute (or 2 egg whites if you don't have egg substitute).

Spray a 9X13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add a layer of shredded chicken and then add another layer of sauce. Repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes.* Uncover and cover top with colby jack cheese, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

*This time depends on the type of lasagna noodle you use. Most whole wheat oven ready noodles I find have at least a 60 minute cooking window, but if you decide not to use whole wheat noodles, Ronzoni has a oven ready, no boil noodle which cooks in 30 minutes. But if you are following WW, obviously this will increase points per serving.

Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 1710mg Sodium. Exchanges: 3 Lean Meat; 0 Other Carbohydrates.