Preheat oven to 375 degrees.

Spray two 9x9 square, disposable pans with non-stick cooking spray.

In a large bowl, combine the two jars of Ragú® Old World Style Traditional Sauce with the undrained, diced tomatoes.

In a separate bowl, whisk together the ricotta, Parmesan, 2 eggs, basil, garlic, lemon zest, salt and pepper.

In each pan, spread evenly about 1 cup of sauce on the bottom. Top with 2 uncooked lasagna noodles (each pan). Top the noodles with 1/4 of the cheese mixture (for each pan) and top the cheese with 1/4 of the chicken (for each pan). Top the chicken in each pan with about another cup of sauce. Repeat in each pan the layer of 2 uncooked noodles, cheese, chicken and sauce. Top with the remaining noodles, two per pan. Divide the remaining sauce between the two pans, spreading the sauce evenly atop the noodles. Top the sauce with the slices of fresh buffalo mozzarella cheese.

For the freezer pan, seal tightly with plastic wrap, then foil. Freeze until ready to use. When ready to eat, thaw in the refrigerator overnight and bake as directed.

For the fresh lasagna, spray a large sheet of foil with non-stick cooking spray. Cover the lasagna pan tightly with foil, spray side down.

Bake for 1 hour.

Remove the foil and bake for an additional 15 minutes. Allow to cool for a few minutes before slicing and serving.