Ensure you have cooked shredded chicken prepared. Preheat oven to 350 F. Grease a 9x13 or equivalent baking dish with olive oil as well as a baking sheet or two. Shred mozzarella and grate parmesan.

Bring a large pot of water to a boil. Cook the lasagna noodles for 6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet for easy assembly. Don’t let noodles touch or they’ll stick together.

Melt butter in a large saucepan over medium heat. Add flour and whisk for 2 minutes.

Add milk slowly and whisk continuously. Add ¼ tsp nutmeg and bring to a simmer. Cook for 2 minutes more then remove from heat. Off heat, mix in ⅓ cup pesto and season with salt and pepper. Set aside.

In a separate medium bowl, stir together ricotta, parmesan, ⅓ cup pesto, and season with salt and pepper. Set aside.

Spread 1-2 tbsp of ricotta pesto mixture on top of each of the cooked lasagna noodles, then top each with shredded chicken and shredded mozzarella.

Roll each lasagna roll up and place seam side down in prepared casserole dish.

Pour the bechamel sauce over the lasagna roll ups and spread remaining ⅓ cup basil pesto over the top. Sprinkle with 1 cup shredded mozzarella cheese.

Bake for 30-40 minutes until sauce is bubbling and edges of noodles are golden-brown. Garnish with extra grated parmesan and some basil for presentation (optional).