Knowingly making food that won't be liked...

So sometimes I make things knowing I'm not going to like it but my family will i.e. corned beef and cabbage, enchiladas, etc. Rarely do I make things knowing Andy is not going to be thrilled but I'm going to enjoy it. This was one of those unicorn moments. A white sauce lasagna roll up that made the house smell amazing. I made these ahead and shrunk the recipe down by a third just because I knew I'd be eating these left overs, I ended up making 8 rolls instead of 12. My family chose to spend the night in the camper - in the driveway, so early Sunday morning I was busy cooking with garlic while they snoozed away. When they came in they all proclaimed it smelled great... but Andy noticed the white sauce... nope. We have swimming lessons now on Mondays so dinner needs to be fast. This worked great - Andy tossed it in the oven at 3 and it was ready for us to eat at 4:15. Andy endured one roll up and then filled up on biscuits. He said "it's fine", the kids weren't too excited about them either. I think the ricotta made them feel a little dry. I would do a little more sauce... maybe even toss in some marinara to add some tomatoey goodness. Ooh... that sounds good. Maybe I'll disguise it... no... I better not. Maybe I'll open a jar with the leftovers and just have my own little rollup party all on my own.

Lasagna Roll Ups with Garlic Parmesan Cream Sauce
12 lasagna noodles
2 ½ cups leftover shredded rotisserie chicken
2 15-ounce container ricotta cheese
¼ cup pesto, homemade or store-bought
2 cups shredded mozzarella cheese, divided

Cream Sauce:
¼ cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
⅓ cup heavy cream
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees F.
To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.
In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.
Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.*
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
Serve immediately.
*MAKE-AHEAD: Cover lasagna roll ups tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.