In a food processor, combine fresh basil leaves, garlic, pine nuts, and olive oil, blending until smooth. Gradually add grated Parmesan, garlic powder, black pepper, thyme, and salt while processing.

In a large skillet over medium heat, warm olive oil, then add the lean ground chicken. Cook for about 5-7 minutes until browned. Toss in fresh spinach leaves and cook until just wilted.

In a large mixing bowl, combine the cooked chicken and spinach mixture with heavy whipping cream, crème fraiche, and the prepared basil pesto. Stir in shredded Asiago and mozzarella cheeses until well-blended.

Lay the cooked lasagna noodles flat and spread a generous portion of the filling along each noodle, then roll tightly and place seam-side down in a greased baking dish.

Preheat your oven to 375°F (190°C). Cover the assembled lasagna rolls with remaining pesto and sprinkle additional mozzarella cheese. Bake for about 30 minutes until cheese is bubbly and golden brown.