Cut each thigh fillet in half horizontally then flatten between layers of plastic wrap to 3mm in thickness. Lightly spread each piece with Leggo’s Pesto.
Heat oil in a frypan, cook chicken for 4-5 minutes sides on either side or until browned. Remove from pan.
Layer ½ the chicken and ½ jar Leggo’s Passata into a lasagne dish and top with lasagne sheets. Repeat using remaining chicken and passata, finishing with lasagne sheets.
In a bowl, mix ricotta, yoghurt, egg and ½ cup tasty cheese until combined. Spread over top of lasagne and sprinkle with remaining tasty cheese and parmesan.
Bake in a preheated oven at 180°C for 40 minutes or until cheese is golden.