Instructions: Cook lasagna noodles according to the directions. Drain noodles; rinse with cold water. Drain again.

For filling, in a medium mixing bowl stir together egg, ricotta or cottage cheese, chicken, and 1 1/4 teaspoons tarragon or basil.

To assemble bundles, spread about 1/4 cup of the filling over each lasagna noodle. Roll up noodles, starring from a short end. Place bundles, seam-side down, in a 2-quart rectangular baking dish; set aside.

For sauce, in a medium saucepan melt the margarine or butter. Stir in flour, mustard, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Gradually add cheese, stirring till melted after each addition. Pour sauce over lasagna bundles. Cover dish with foil.

Bake in a 375 degree oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving. Transfer bundles to individual plates.

Stir sauce in baking dish. Spoon some of the sauce over each bundle and, if desired, sprinkle with paprika or parsley. If desired, garnish with fresh tarragon sprigs.

Makes 8 main-dish servings.

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* Betsys notes: Made 6/28/98. Original called for 6 oz of shredded swiss cheese. I wanted lowfat cheese and could only find 5 oz of sliced which I then cut up. It worked fine and lowered the fat count considerably.

Depending on peoples appetites, you might count on 2 bundles per person

(I had one, but my husband had 2).

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