In a medium bowl combine the ricotta, mozzarella, parmesan, egg, and black pepper. Mix until well combined and set aside.

Remove the skin from the rotisserie chicken and shred the meat using two forks.

Bring a large pot of water to a boil over high heat. Add ½ Tbsp of salt and the lasagna noodles, boiling until tender.

Preheat the oven to 375°F. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 4 minutes until translucent.