12 lasagna noodles
2 tbsp. butter
1/4 c. chopped onion
20 oz. frozen, chopped spinach (thawed and drained)
1 1/2 c. Mozzarella cheese
1/2 c. sour cream
1 egg, slightly beaten
1/4 c. butter
1/4 c. flour
1 1/2 tsp. instant chicken bouillon
1/8 tsp. pepper
1 c. light cream or half and half
1 c. milk
1/2 c. grated Parmesan cheese

Cook noodles; cool.

Filling: Saute onions in 2 tablespoons butter for 5 minutes. Combine spinach, onions, Mozzarella cheese, sour cream, and egg.

Sauce: Melt 1/4 cup butter; stir in flour, bouillon, and pepper. Stir in milk and cream. Bring to a boil; stir constantly. Boil 1 minute.

Spread about 1/4 cup spinach mixture over each noodle. Roll up jelly roll fashion. Spread a small amount of sauce over the bottom of the pan. Place rolls. Spoon remaining sauce over rolls. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.