1. 1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If using regular lasagna noodles, cook them according to the package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking.

2. 2. Make the Buffalo Chicken Filling: In a large bowl, combine the 4 cups of shredded chicken, 1 cup of buffalo sauce, and 4 oz of softened cream cheese. Mix until the chicken is evenly coated.

3. 3. Create the Creamy Ricotta Layer: In a separate medium bowl, stir together the 15 oz of ricotta cheese, 1/2 cup of ranch or blue cheese dressing, 1 tsp of garlic powder, and 1 tsp of dried parsley until smooth and creamy.

4. 4. Start Layering: Spread about a 1/2 cup of the ricotta mixture on the bottom of your prepared baking dish. Arrange a single layer of 3-4 lasagna noodles over the sauce.

5. 5. Build the Layers: Spread half of the remaining ricotta mixture over the noodles. Spoon half of the buffalo chicken filling evenly over the ricotta. Sprinkle with about 1 cup of the shredded mozzarella and Monterey Jack cheese blend.

6. 6. Repeat and Top: Repeat the process one more time: a layer of noodles, the rest of the ricotta mixture, the remaining buffalo chicken, and another cup of the cheese blend. Place the final layer of noodles on top. Sprinkle the remaining shredded cheese evenly over the top layer and scatter with blue cheese crumbles, if using.

7. 7. Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling.

8. 8. Rest and Serve: Let the lasagna rest for at least 15 minutes before slicing. This allows it to set for clean slices. Garnish with sliced green onions before serving.