Buffalo Cheesy Chicken Lasagna

1 pound skinless, boneless chicken breast - cooked and diced

4 cups spaghetti sauce

2 tablespoons hot sauce

2 tablespoons apple cider vinegar

1 ½ cups water

1 teaspoon garlic powder

1 small onion, chopped

1 small green bell pepper, chopped

1 (6 ounce) can mushrooms, drained

1 egg, beaten

1 (15 ounce) container ricotta cheese

12 uncooked lasagna noodles

2 cups shredded mozzarella cheese

¾ cup crumbled blue cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.

In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.

Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.

Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.

Remove from oven, cover and let stand for about 15 to 20 minutes before serving.