Chicken Pesto Lasagna Roll Ups

0 Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray. 
1 Make the pesto ricotta: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil pesto salt, and pepper. Mix well until all ingredients are evenly incorporated.
2 Cook the lasagna noodles: Bring a large pot of lightly salted water to a boil and cook the lasagna noodles according to package directions. When the noodles are done cooking, lay them out flat on an oiled baking sheet and set aside.
Make the creamy garlic herb sauce
4 In a medium-sized saucepan, melt the butter over medium heat. 
5 Once the butter is melted, add the minced garlic and dried herbs to the saucepan. Cook for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly softened. Be careful not to let it brown.
6 Sprinkle the all-purpose flour into the mixture. Stir continuously for about 1-2 minutes to create a roux until there are no lumps. 
7 Slowly pour the milk into the saucepan while whisking constantly to combine the flour mixture with the milk smoothly. Let the sauce simmer for a few minutes while constantly stirring then mix in the mozzarella cheese until it melts. 
8 Add salt, pepper, and a pinch of ground nutmeg to the sauce. Taste and adjust the seasoning as desired.
Assemble the lasagna roll ups
10 Evenly spread 1 tablespoon of the pesto ricotta mixture on each of the cooked lasagna noodles then spoon on an even layer of shredded chicken. Carefully roll each lasagna noodle into a compact roll-up and place it seam-side down in a baking dish.
11 Pour the creamy garlic herb sauce over the top of the chicken pesto roll-ups, making sure to cover them evenly. Spread ¼ cup of basil pesto over the sauce then sprinkle with shredded mozzarella cheese. 
12 Cover the baking dish and bake  for about 20-30 minutes or until the cheese is melted and bubbly. Remove the cover and continue baking for an additional 10 minutes, or until the cheese is lightly golden.