In a large pot, bring a large pot of water to a boil and cook until al dente. Drain and set aside.

In a bowl, combine the ricotta, italian seasoning, garlic powder, onion powder, salt and pepper. Set aside.

In a 9x13 baking dish, spread ½ a cup of the pasta sauce or just enough to cover the bottom of the pot.

Then place a layer of noodles on top of the sauce. Top the noodles with a portion of the ricotta cheese, pesto, rotisserie chicken, sauce, and the shredded cheese. Repeat another layer until all of the ingredients are used.

Sprinkle the top of the lasagna with the parmesan cheese.

Cover the lasagna with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes.

Remove from the oven and let cool for 10-15 minutes.