Cube and saute chicken in a little olive oil.

Melt butter in a large nonstick skillet; stir in flour to make a thick paste and then add milk slowly as you continue to stir. Stir over medium heat until thickened and bubbly. (The original recipe was 1/2 cup butter, 1/2 cup flour, 4 cups milk, and 2 containers of pesto. I felt that was a little skimpy on sauce and added some extra so as to be able to put sauce on the top at the end. Otherwise, I found that the chicken towards the top is not covered enough by the cheese and has a tendency to brown too much.) Remove sauce from heat and stir in 1 1/2 cups parmesan cheese. Then stir in pesto and pine nuts.

Spray a 9x13 casserole with Pam. Layer lasagna in this order: 1/3 sauce, 1/2 noodles, 1/3 sauce, 1/2 chicken, 1/2 cheeses; repeat. Top with remaining sauce.

Bake uncovered at 325 degrees for 45 minutes.

Sprinkle remaining 1/2 cup parmesan cheese over top and let it set for 5-10 minutes before serving.