Skinny Buffalo Chicken Lasagna, Mexican Style

Italian meets Mexican meets Buffalo wing sauce, all in this fantastic casserole. I know it sounds like many different flavors but they actually work splendidly together! Each very satisfying serving has 243 calories and 5 grams of fat.
Skinny Buffalo Chicken Lasagna, Mexican Style

Helpful Tips About this Recipe

Makes 6 servings (each serving, 1 slice)

Shopping Tips
I like Franks Red Hot Original sauce for this recipe. Many hot wings sauces are way too spicy for my taste. This one is just spicy enough. You’ll find it in most supermarkets where Tabasco and other hot sauces are sold. Or, use your favorite sauce.

Prep Tips

Thaw frozen corn easily by placing in a small colander and running hot water over it. Drain before adding to the bowl.

WW Freestyle SmartPoints
WW SmartPoints

WW Points Plus 6
SKINNY FACTS: for 1 slice
243 calories, 5g fat, 1g sat. fat, 74mg chol, 28g carbs, 22g prot, 4g fiber, 1,200mg sod, 9g sugar
FACTS: for Freestyle SmartPoints
167 calories, 1g sat. fat, 9g sugar, 12g protein


Skinny Buffalo Chicken Lasagna, Mexican Style

Skinny Buffalo Chicken Lasagna, Mexican Style

No ratings yet
Prep Time 15 minutes
Bake Time: 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian, Mexican
Servings 6
Calories 243 kcal


  • 1 cup onions, chopped
  • 1 (15 oz.) container fat-free ricotta cheese
  • cups cooked chicken breasts, diced
  • 1 egg, I like Egg-Lands Best eggs
  • 1 egg white
  • ½ cup fresh or frozen corn, thawed, see prep tips
  • cups pasta or marinara sauce (from a jar) such as Classico, Barilla, Prego or 1 (14 oz.) jar Ragu or Prego, pizza sauce (1½ cups)
  • ½ cup mild Buffalo wings sauce, see shopping tips
  • 6 corn tortillas, cut each into fours
  • cup reduced-fat cheddar cheese
  • Fat-free sour cream or Greek yogurt, for topping (optional)


  • Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
  • Place onions in a small microwave-safe bowl or plate. Cook for 1-2 minutes, until soft.
  • In a large bowl, add cooked onions, ricotta cheese, chicken, egg, egg white, and thawed corn. Mix well.
  • In another small bowl, mix together pasta sauce and Buffalo wing sauce. Spread ½ cup of sauce on the bottom of pan.
  • Arrange 3 tortillas (12 pieces) on top of pasta sauce.
  • Spread ½ of ricotta/chicken mixture over tortillas. Spread evenly using fingers or a rubber spatula.
  • Spread ½ cup of pasta/buffalo wings sauce, evenly over top.
  • Arrange 3 more tortillas (12 pieces).
  • Spread remaining ricotta/cheese mixture evenly over the tortillas. Spread all around, using your fingertips or rubber spatula.
  • Top with remaining sauce.
  • Cover the pan with foil and bake for 30 minutes.
  • Remove cover, sprinkle with shredded cheese. Cover and bake for 15 more minutes.
  • Cool slightly and cut into 6 slices. Top each slice with a dollop of fat-free sour cream or yogurt, if desired.


Serving: 1sliceCalories: 243kcalCarbohydrates: 28gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 74mgSodium: 1200mgFiber: 4gSugar: 9gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating