Buffalo Chicken Lasagna

I am not a big fan of regular lasagna, but I could eat this lasagna once a week it is that good.  For a lasagna, this recipe is not too bad for your diet.  While I adapted this recipe from Taste of Home's recipe to make it more healthy, you could make even more changes to make it healthier.  Now as I am not a blue cheese fan, I did not use the blue cheese, but I will include the blue cheese in the post for those blue cheese lovers!  I also used shredded chicken because I am not a fan of working with ground chicken.  If you want to get creative, you could make this with a different kind of wing sauce every time you make it!  This recipe is also easy to divide in half, which I did because a whole lasagna is a lot for me.  And I would like to make a shout out to my cousin Kristen for the fact that I am typing this post on my wireless IPad keyboard that she got me for my birthday!!

For this recipe you will need the following:
     1 tbsp of canola oil
     1 1/2 pounds of shredded chicken (see note below on how to make shredded chicken) OR
         1 1/12 pounds of 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 of water
     1 1/2 tsp Italian seasoning
     1/2 tsp of salt
     1/4 tsp of pepper
     9 lasagna noodles (you can use whole wheat noddles too)
     1 carton (15 oz) of fat free ricotta cheese
     1 3/4 cups of crumbled blue cheese (I used Italian cheese blend)
     1/2 cup of fresh minced Italian parsley
     1 egg, lightly beaten (or two egg whites)
     3 cups of shredded part-skim mozzarella cheese
     2 cups of low fat shredded cheddar cheese

     In a dutch oven, heat oil over medium heat.  Add the ground chicken, onion, celery, and carrot; cook and stir until meat is no longer pink and veggies are tender.  If using shredded chicken, cook the veggies first until they are tender and then add the chicken, heating it through until it is warm.  Add garlic and cook 2 minutes longer.  Stir in the tomatoes, wing sauce, water, Italian seasoning, salt, and pepper; bring to a boil.  Reduce heat; cover and simmer for 1 hour.
     Meanwhile, cook noodles according to the package directions; drain.  In a bowl, mix ricotta cheese, 3/4 cup of blue cheese, parsley, and egg.
      Once the chicken mixture is done, spread 1 1/2 cups of chicken sauce into a greased 9x13 inch baking dish.  Layer with three noodles, 1 1/2 cups of sauce, 2/3 cup of ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup of blue cheese.  Repeat the layers twice.
      Bake, covered, at 350 degrees for 20 minutes.  Uncover and bake 20-25 minutes longer or until bubbly and cheese is melted.  Let stand for 10 minutes before serving.