Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the shredded chicken and buffalo sauce. Mix well until the chicken is fully coated.

In another mixing bowl, combine the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined. If using, add the blue cheese.

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes.

Drain the noodles and rinse them under cold water. Lay them flat on a clean kitchen towel or parchment paper.

In a 9×13 inch baking dish, spread a thin layer of the buffalo chicken mixture on the bottom.

Place 4 lasagna noodles over the chicken mixture, slightly overlapping if necessary.

Spread half of the ricotta cheese mixture over the noodles.

Add half of the buffalo chicken mixture on top of the ricotta layer, spreading it evenly.

Sprinkle 1 cup of shredded mozzarella cheese over the chicken layer.

Repeat the layering: add another layer of 4 lasagna noodles, the remaining ricotta mixture, the remaining buffalo chicken mixture, and another cup of mozzarella cheese.

For the final layer, place the last 4 lasagna noodles on top. Spread any remaining buffalo chicken mixture over the noodles, and top with the remaining mozzarella and grated Parmesan cheese.

Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.

Bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes to set.

Cut the lasagna into squares and serve hot, garnished with fresh parsley.