Preheat oven to 375° F.

Cook lasagna noodles in a large pot of water until al dente, according to package directions. Drain water. Lay lasagna noodles out flat onto parchment or wax paper to prevent sticking.

In a medium bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella cheese and garlic powder. Stir to combine.

Spread 1/2 cup chicken mixture down the center of each lasagna noodle. Roll up.

Spread 1 cup Ragù® Old World Style Sauce in the bottom of a 9x13 inch baking pan. Place lasagna rolls seam-side down into the pan. Pour the remaining sauce evenly over all the noodles. Top evenly with 1 cup mozzarella cheese.

Bake rolls uncovered, for 25 minutes, or until cheese is melted and bubbly.

Remove from oven. Let stand 5 minutes before serving. Serve each roll with a teaspoon of chopped fresh basil. Enjoy!