Cook lasagna noodles according to package directions for al dente. Drain and lay noodles flat on a large pan or piece of wax paper sprayed with non-stick cooking spray.
While the noodles are cooking, use a medium pan to cook the sausage, drain fat if necessary. Using the pan you cooked your sausage in, or a medium bowl, mix together the sausage, cream cheese, remaining 1 cup of pesto, and half of the mozzarella and parmesan.
Preheat oven to 375 degrees. Spoon about ⅓ cup of the basil pesto onto the bottom of a 9x13 inch baking dish.
To assemble: Spread 2-3 Tablespoons of the sausage/pesto mixture onto each noodle. Roll each noodle up jellyroll style and arrange seam side down in baking dish. Cover each rolled up noodle with remaining pesto, and sprinkle over the remaining cheese.
Cover pan with a tented piece of aluminum foil (don't let the foil touch the cheese) and bake in preheated oven for 20 minutes. Remove foil and bake for 5 -10 more minutes, until cheese is melted.