Meanwhile, mix together the chicken, ricotta, eggs, pesto, 1 cup mozzarella, and salt and pepper in a medium bowl.
Spread 1/2 cup of marinara sauce in the bottom of a 9x13 baking pan (or 2 small ones)
Spread a couple of spoonfuls of the chicken mixture on a cooked lasagna noodle. Roll the noodle and place seam side down in the baking pan. Repeat with remaining noodles and chicken mixture. Work quickly, as the noodles will dry out a bit over time and be difficult to roll.
When all the lasagna noodles have been rolled and assembled, top with remaining sauce and sprinkle the remaining 1 cup mozzarella on top.
Bake at 350 covered with aluminum foil for 20 minutes, then remove the foil and bake for another 5-10 minutes, or until the cheese just begins to brown.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.