In a medium size bowl mix together the ricotta, cottage and mozzarella cheeses.
In a separate bowl pour 1.5 cups of buffalo chicken over chicken and mix together.
In an 8×8 size pan pour 1 cup of crushed tomato sauce and spread evenly across the bottom. Top with lasagna noodles (note: oven ready noodles do not need to be pre-cooked).
Layer buffalo chicken on top of noodles, followed by cheese mixture. Cover layer with sliced zucchini and a 1/2 cup of crushed tomato sauce.
Repeat layers starting anew with the noodles. (Noodles -> Chicken -> Cheese -> Zucchini). After the zucchini stop and put down another layer of noodles.
Cover last layer of noodles with 1/2 cup of buffalo sauce and remaining tomato sauce. Cover with parmesan cheese.
Cook lasagna in oven uncovered for 45 minutes. Remove and sprinkle with blue cheese crumbs (if desired). Allow to cool for 10 minutes before serving.