This recipe was a shot in the dark, but I had leftover pesto and wanted a way to use it that was different. I found this recipe and was pleasantly surprised at how delicious it was!!
melt 4 T. butter in a large saucepan over medium heat. Whisk in 1/4 c. flour and cook 2 minutes. Whisk in 1/4 tsp. nutmeg and 3 c. whole milk and cook 2 minutes more. Take off heat and stir in 1/2 c. pesto.
Stir together 15 oz. ricotta cheese, 1 c. grated parmesan, 1/2 c. pesto and some salt and pepper to taste.
Spread 2/3 c. sauce in a 9X13 pan. Lay no boil lasagna noodles on top. Top with 1/2 c. ricotta mixture, 3/4 c. cooked diced chicken, 2/3 c. sauce, and 3/4 c. grated mozzarella. Repeat layering three more times, finishing with 1 and 1/2 c. grated mozzarella. Cover with foil. Bake at 350* for 45 minutes. Remove foil and bake 15 minutes more. Let lasagna rest 15 or so before serving.