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Cook chicken using desired method, shred and set aside. This may be done ahead.
In a large skillet over medium heat, add olive oil. When oil is warm add onion and celery. Cook, tossing occasionally, until celery is tender and onions are nearly translucent.
Add shredded chicken, salt, pepper, basil and celery seed. Toss to combine. Add buffalo wing sauce. Toss to coat all ingredients well. Continue cooking until chicken is heated through. Transfer chicken mixture to a clean bowl. Set aside.
Meanwhile, preheat oven to 350°F and cook at least 8 lasagna noodles (more if desired, just in case) in boiling water for 10 minutes. Drain.
Prepare ricotta filling. In a medium bowl, combine ricotta, egg, blue cheese dressing and blue cheese crumbles.
Set aside a large rectangular baking dish.
Lay one lasagna noodle flat on a work surface. Spread a layer of ricotta mixture down, leaving 1-inch of space at the far end. Top off with chicken mixture and slowly roll. Place in baking dish. Repeat with remaining noodles and ingredients.
Lightly drizzle additional buffalo sauce over the top of each lasagna roll. Sprinkle with mozzarella cheese and additional blue cheese crumbles.
Bake for 25-30 minutes or until cheese is completely melted. Serve immediately.