9 uncooked lasagna noodles (about 9 ounce)
8 ounces boneless skinless chicken breasts, cut into chunks
2 cups finely chopped broccoli
2 cups ricotta
1 egg
2 teaspoons minced fresh chives
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon dry mustard
3 cloves garlic, crushed
1 medium tomato, seeded and chopped

Cook lasagna noodles according to package directions. Drain and rinse well under cold water. Place in single layer on aluminum foil.

Preheat oven to 375 degrees F.

Place chicken in food processor or blender; process until finely chopped.

Preheat a nonstick pan; add chicken, and cook 4 minutes or until chicken is no longer pink.

Stir in broccoli; cook until broccoli is tender, about 8 minutes. Cool.

Combine ricotta cheese, egg, chives, nutmeg, garlic and black pepper in medium bowl. Stir in chicken mixture. Spread generous 1/3 cup filling over each lasagna noodle. Roll up noodles, starting at short end. Place filled rolls, seam side down, in a 10 x 8-inch baking dish; set aside.

Melt margarine in small saucepan over medium-high heat. Stir in flour; cook 1 minute.

Whisk in chicken broth, milk and mustard, Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set.