Buffalo Chicken Lasagna

Preheat the oven to 375ºF.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

In a separate bowl, combine the Buffalo sauce, ranch and Greek yogurt. Mix well.

Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, about 5 minutes. Add garlic. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the Buffalo and ranch sauce and simmer for 2 minutes. Add shredded chicken.

In a medium bowl combine the ricotta cheese, blue cheese crumbles, egg, and the remaining salt and pepper.

Spread 1 cup of Buffalo ranch sauce on the bottom of a 9 by 12-inch baking dish. Layer 3 noodles on top of the sauce and spread half of the ricotta mixture. Spread 1/2 cup of Buffalo ranch chicken on that. Repeat a second layer again with 3 noodles, the other half of ricotta and 1/2 cup of sauce. Layer the final 3 noodles on top of that. Spread the remaining 1/2 cups of sauce over the lasagna rolls. Top with the Parmesan and mozzarella cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Top with scallions. Serve.