4 bone-in chicken breasts with skin
Box of lasagna noodles
3 stalks celery, chopped
1 onion, create one slice and chop the rest
Sliced mushrooms if you want
I jar buffalo wing sauce
1/2 cup or so crumbled blue cheese
1 (16 ounce) container ricotta cheese
1 1/2 cups blue cheese dressing
12 oz shredded mozzarella cheese
Boil pot of water with slice of onion, some celery, peppercorns, carrots if you have them, paprika and cayenne pepper
Put chicken in water. Cover and boil for 25 minutes
Shred the chicken
Cook lasagna noodles in boiling water about 8 minutes. Drain.
Preheat oven to 350
Heat a little olive oil in a skillet over medium heat; cook and stir celery and onion (and mushrooms) for about 7 min
Combine onion mixture and shredded chicken in a bowl; add about 1/2 buffalo wing sauce and blue cheese and mix well. Make sure covered with sauce. Add more if need to
Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; Stir egg into mixture.
Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 4 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
Bake in the preheated oven covered with foil for 30 min. Remove foil and bake another 15 minutes. Cool lasagna10 minutes before cutting.