Preheat oven to 350 degrees.
In a medium bowl, combine cooked, shredded chicken, chopped roasted red peppers, Boursin, and ricotta. Stir until well combined. Season with salt and pepper to taste.
Boil the lasagna noodles according to package directions and drain well.
Spread bechamel or store-bought white sauce onto the bottom of a 9x13 baking dish and set aside.
Lay the lasagna noodles flat and spread about 1/4 cup of the chicken/cheese filling evenly onto each noodle.
Roll up the lasagna noodles jelly-roll style and place them seam side down into the prepared baking pan.
Spoon tomato sauce over each noodle and sprinkle with grated mozzarella.
Bake for about 30 minutes, or until the rolls are heated through and the cheese is melty and starting to turn brown.