Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and cook the lasagna noodles until al dente, about 8-9 minutes. Drain and lay flat to prevent sticking.

In a medium saucepan, melt butter over medium heat. Add flour, whisk for 1 minute, then gradually stir in room temperature milk. Cook for 8-10 minutes until thickened. Season with salt and nutmeg.

In a large mixing bowl, combine ricotta cheese, egg, minced garlic, chopped spinach, and pesto. Mix until smooth.

Spread a thin layer of béchamel sauce in a baking dish. Roll each lasagna noodle with filling tightly and place seam-side down.

Pour remaining béchamel sauce over roll ups, sprinkle with mozzarella and parmesan. Cover with foil and bake for 30 minutes.

Remove foil and bake uncovered for an additional 5 minutes until cheese is golden and bubbly.

Let the roll ups rest for 5 minutes before serving for better presentation.