For the Chicken:

1. Use the method for marinating and cooking the chicken from this post. Once the chicken is cooked, remove from heat and allow to cool. At this point, preheat the oven to 375°F and butter a 9 x 13-in baking dish.

For the Sauce Layer:

1. Heat a small saucepan over medium heat and add the oil. When hot, add the shallot and the bell pepper and sauté for 5 minutes or until soft. Add the garlic, tomato paste, and sugar and stir to combine. Add in the buffalo sauce and bring the mixture to a gentle simmer over medium-low heat. Once it has simmered for a few minutes, remove from heat and allow to cool.

For the Cheese Layer:

1. Combine the cheeses, dressings, sour cream/yogurt, and dried herbs in a mixing bowl. Season with salt and pepper and taste for seasoning before adding the egg. This mixture may be a little “runnier” than most ricotta lasagna layers. Don’t worry! It will thicken as it cooks.

To Assemble:

1. Spoon a small amount of the sauce on the bottom of the baking dish, spreading it in an even, thin layer. Top with a layer of the lasagna noodles, then ⅓ of the cheese layer, then ⅓ of the chicken, and finally with a handful of mozzarella, a handful of cheddar, and a few crumbles of bleu cheese. Drizzle some of the sauce over top. Top that layer with lasagna noodles and begin the layering all over again. The final layer should be lasagna noodles topped with the remaining shredded cheeses (about ½ a cup of each).
2. Drizzle the top of the lasagna with olive oil and lightly wrap with tin foil. Place in the preheated oven and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden brown and the cheese is bubbly. If a deeper brown crust is desired on top, broil the lasagna for about 30 seconds, watching carefully. Remove from oven, allow to sit for about 10-15 minutes, and then cut and serve!