3/4 cup buffalo or wing sauce (I like Intensity Academy Garlic Goodness)
1 tablespoon oil
1 small onion, diced
2 celery ribs, minced
2 garlic cloves, minced
30 ounces (2 cans) tomato sauce (or 1 can tomato sauce + 1 can crushed or diced tomatoes)
2 teaspoon Italian seasoning
1 teaspoon pepper
15 ounces ricotta cheese
4 ounces blue cheese, crumbled
Optional: ½ cup Italian flat leaf parsley, minced
9 oven-ready lasagna noodles
8 ounces mozzarella cheese, shredded
8 ounces shredded cheddar cheese, shredded
In a small bowl, toss chicken with buffalo sauce. Set aside to marinate for a few minutes.
Preheat oven to 350F. Grease a 9×13″ baking dish.
In a deep skillet or Dutch oven, heat oil over medium heat. Add onion and celery; cook until browned and soft, about 10 minutes. Add garlic and cook for a another minute until fragrant. Stir in tomato sauce, Italian seasoning, and pepper. Lower heat and simmer 5 minutes; turn off heat.
In another bowl, lightly beat the egg. Stir in ricotta, blue cheese, and parsley.
Spread 1 cup of sauce in the baking dish. Layer with 3 noodles, 1 cup sauce, 1/3 ricotta mix, 1/3 chicken, and 1/3 each of the mozzarella and cheddar. Repeat twice more.
Cover with foil and bake 20 minutes. Remove foil and bake another 25-30 minutes, or until cheese is bubbly. Let stand 10 minutes before garnishing with parsley and serving.