In the mood for some creamy, cheesy pasta without blowing your diet? These lasagna roll ups use low-fat cheese and dairy and taste just as naughty as the real thing. With the addition of a little bacon you feel like you're REALLY indulging.
Cook lasagna noodles according to package directions, drain and drizzle a little bit of oil over the top of them to prevent sticking.
In a small saucepan melt butter and cook garlic until fragrant, about 30 seconds. Stir in flour and cook for 1 minute, stirring continuously. Whisk in milk and chicken broth and stir until it comes to a boil and is thickened. Remove from heat and stir in ¼ tsp kosher salt and ¼ C of the romano cheese.
In a small bowl combine ricotta cheese with remaining ½ C of romano and ½ tsp kosher salt.
Ladle and spread about ½ C of the sauce across the bottom of a 9x13" pan.
Working one at a time, lay a lasagna noodle on a cutting board and spread with 3-4 Tbsp of the ricotta mixture followed by 1 Tbsp of pesto.
Sprinkle about ¼ C of chicken and a tablespoon of bacon over the pesto. Starting at one end, roll the lasagna noodle like a cinnamon roll and place seam side down in the pan. Repeat with the remaining noodles.
Pour the remaining sauce over the rolls and top with mozzarella cheese. Cover pan with foil and bak for 20 minutes. Remove foil and bake an additional 10-15 minutes or until the sauce is bubbly and the tops of the rolls are just starting to brown.