Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper or cooling rack. Let sit to cool.

To make the béchamel sauce, heat butter in a medium saucepan over medium heat until melted and foaming. Add flour and cook, whisking constantly, for 1 minute. Whisk in milk, 1/2 cup at a time. Bring the sauce to a boil, reduce heat, and simmer, whisking frequently, until the sauce thickens and is the consistency of cream. This will take about 8-10 minutes. Season with nutmeg and salt, to taste. Remove from heat and set aside.

In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, pesto, 1/4 cup parmesan cheese, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.

Spray a 9x13 baking dish with cooking spray. Line the bottom of the pan with 1/2 cup of the béchamel sauce.

Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of béchamel sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining béchamel sauce and remaining mozzarella and parmesan cheese. Spray a large sheet of foil with cooking spray and cover the pan.

Place the pan in the oven and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.

Note-the lasagna roll ups freeze well. Cool completely and place in freezer containers. Freeze for up to 1 month.