Ingredients
Boneless skinless chicken breasts, cut into chunks (8ounces), uncooked lasagna noodles (9 ounces), egg (1), ricotta (2c), finely chopped broccoli (2c), chicken broth (1c), all purpose flour (2tbsp), butter (1tbsp), ground black pepper (1/4tsp), ground nutmeg (1/4tsp), minced fresh chives (2tsp), milk (1/2c), tomato, seeded and chopped (1med.), crushed garlic (3cloves), dry mustard (1/2tsp).

Method of preparation:-
Take a large pot, cook lasagna noodles in it according to the package instructions. Drain the noodles, wash in cold water and then place on aluminum foil in single layer. Heat the oven to 375 degrees F. Take chicken and finely chopped it in blander or food processor. Heat the nonstick pan and then add chicken in it and cook it until the chicken changes to pink in color. Add broccoli in it and cook it for about 8 minutes until it gets soft. Now take off the pan from hat and keep it to cool. Take a bowl of medium size, mix ricotta cheese, chives, egg, garlic, black pepper and nutmeg in it and then pour this mixture into the chicken mixture. Then spread 1/3 cup of filling mixture over the lasagna noodles and then roll them. Place the rolls in baking dish with seam side down. Keep the dish aside. Take a small saucepan; melt butter in it over medium high heat. Add flour in it and cook it for about 1 minute. Mix mustard, milk and chicken broth in it and cook it until the mixture gets thickened. Then pour it over the lasagna rolls, dust the rolls with tomato. Cover the dish with foil. Place the dish in oven and bake it for about 30 to 35 minutes. Then take out the pasta rolls from the oven and serve them.