Preheat the oven to 400F°

For the buffalo sauce: In a large mixing bowl, combine the tomato sauce, melted butter, brown sugar, hot sauce, paprika, cayenne and vinegar. Stir to combine and add salt to taste.

Set aside.

To make the cheese filling: In a large mixing bowl, combine the ricotta, blue cheese crumbles and eggs. Stir until well blended.

Build the layers of the lasagna in a large baking pan approximately 21x13-inch. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil lasagna. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the shredded chicken. Repeat layers. Top layer should end with noodles topped with sauce, then the cheese mixture.

Bake for 45 minutes to 1 hour. Let rest for 10 minutes.

Slice and serve.