• Preheat the oven to 375 degrees. Boil water and cook the lasagna sheets according to the package. Al dente is best. Drain water using a colander and set the cooked pasta aside. Drizzle it with olive oil to prevent sticking.
• Next, heat olive oil and butter in a sauté pan over medium heat. Add the diced onion and minced garlic, once fragrant add the ground chicken. Season with salt and cracked black pepper to taste.
• Once the chicken is cooked through and the vegetables are lightly browned remove the pan from the heat. Next, heat three cups or one 25-ounce jar of your favorite pasta sauce in a separate sauce pot.
• Then, combine ricotta, egg, shredded mozzarella, grated parmesan cheese, onion powder, garlic powder, dried oregano, salt and cracked black pepper in a mixing bowl. Mix until well combined.

Assemble the Roll Ups

• Add one cup of sauce to the bottom of a 9x13-inch dish. Take one sheet of cooked lasagna and add about 1.5 - 2 tablespoons of the ricotta mixture followed by 1.5 - 2 tablespoons of the chicken mixture. Roll the pasta up and place the roll up on the bed of sauce. Repeat until you have 12 roll-ups.
• Cover the roll ups with the remaining sauce and shredded mozzarella cheese. Cover with foil and bake for 25 minutes. Option to remove the foil cover and broil for crispy cheese. Serve hot and enjoy.