Preheat oven to 350 degrees. Grease a 9x12 baking dish with non-stick cooking spray. Fill a large stock pot with water. Bring to a boil and season with salt.
Cook pasta noodles until aldente (Usually about 1 minute less than package says). Make sure to separate noodles after you put them in the boiling water, so they don't stick, I use tongs. Use tongs to remove noodles and lay on a baking sheet to cool. Make sure the noodles aren't touching, so they don't stick.
While the noodles cook. Heat a large saute pan to a medium heat. Add olive oil and onion. Saute until onion is slightly softened, about 3 minutes. Add garlic and ¼ teaspoon salt. Saute another 1-2 minutes until garlic is softened and fragrant. Add sun-dried tomatoes. Cook another minute and then add sweet vermouth. Simmer until reduced by half. Add chicken and spinach. Toss until spinach has wilted. Remove from heat, transfer to a bowl and let cool. Wipe pan clean.
While the mixture cools, add cream to the same saute pan. Heat to a simmer and add ½ parmesan cheese. Whisk until smooth and the cheese has melted. Turn the heat off and whisk in pesto.
Add ricotta, ½ cup of parmesan and remaining salt to the filling. Stir to combine. Season to taste with salt and pepper.
Evenly divide the filling between each lasagna sheet. Use a spoon or knife to spread the filling across the entire pasta sheet. Roll the sheets up and place seam-side down in pan.
Pour the sauce over the rolls. Cover with mozzarella.
Bake in the oven until the cheese has melted and the sauce is bubbly, about 25 minutes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/sun-dried-tomato-chicken-lasagna-roll-ups-pesto-cream/