Buffalo Chicken Lasagna

• 1 tablespoon canola oil
• 1-1/2 pounds ground chicken
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 1 large carrot, grated
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 bottle (12 ounces) Buffalo wing sauce
• 1/2 cup water
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 9 lasagna noodles
• 1 carton (15 ounces) ricotta cheese
• 1-3/4 cups crumbled blue cheese, divided
• 1/2 cup minced Italian flat-leaf parsley
• 1 large egg, lightly beaten
• 3 cups shredded part-skim mozzarella cheese
• 2 cups shredded white cheddar cheese

1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350u0b0.
3. Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

canola oil, ground chicken, onion, celery, carrot, garlic, tomatoes, buffalo wing sauce, water, italian seasoning, salt, pepper, lasagna noodles, ricotta cheese, blue cheese, italian flatleaf, egg, mozzarella cheese, shredded white cheddar cheese

Taken from www.tasteofhome.com/recipes/buffalo-chicken-lasagna/ (may not work)