This dish is amazing! The ultimate party favorite!

Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package directions until al dente. Drain and lay them out on a clean kitchen towel to cool.

In a large mixing bowl, combine the shredded chicken, ricotta cheese, egg, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, and 3/4 cup of pesto sauce. Season with salt and pepper to taste.

Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.

Take one lasagna noodle and spread about 2-3 tablespoons of the chicken and cheese mixture evenly over the noodle. Roll up the noodle and place it seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.

Pour the remaining marinara sauce over the lasagna roll-ups. Top with the remaining 1 cup of mozzarella, 1/4 cup of Parmesan cheese, and dollops of the remaining pesto sauce.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.

Let the roll-ups rest for about 5 minutes before serving. Sprinkle with chopped fresh basil, if desired.

For a vegetarian version, substitute the chicken with sautéed spinach and mushrooms. Feel free to use store-bought rotisserie chicken to save time. You can also switch up the cheese by using goat cheese instead of ricotta for a tangy twist. If you like a bit of heat, add some red pepper flakes to the cheese mixture or sprinkle on top before baking.