Heat oil in a frypan, add onion and garlic and sauté for 3 minutes until onion is softened. Add tomatoes, Leggo’s Tomato Paste, sugar, water and mixed herbs. Stir until boiling. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, combine ricotta, chicken and Leggo’s Pesto in a large bowl.
Spoon 2 tablespoons of tomato sauce to cover the base of a 32cm x 23cm lasagne dish. Dip each lasagne sheet in warm water to soften. Place 1/3 cup of the chicken mixture along the long edge of the lasagne sheet and roll up to form a cylinder. Place seam side down into lasagne dish. Repeat with remaining chicken mixture and lasagne sheets. Cover with remaining tomato sauce and top with combined cheeses.
Cover with foil and bake in a preheated oven at 180°C for 30 minutes. Remove foil and continue to cook for a further 10-15 minutes or until cheese is golden brown.