Cook and drain noodles as directed on package. Mix cream cheese and tomatoes. Mix pesto and margarine in medium bowl. Stir in broccoli. Spread about 3 tablespoons cream cheese mixture evenly over each lasagna noodle; spread about
1/3 cup broccoli mixture evenly over cream cheese mixture. Roll up noodles. Place seam-side-down in shallow container. Cover and refrigerated at least 4 hours but no longer than 24 hours or until firm. To serve, cut each roll in half forming two rounds.