12 fluted lasagna noodles
2 tbsp. butter
3/4 c. chopped onion
2 (10 oz. each) pkgs. frozen chopped spinach, thawed and well drained
1 1/2 c. (6 oz.) shredded Mozzarella cheese
1/2 c. dairy sour cream
1 egg, slightly beaten
1/4 c. (1/2 stick) butter
1/4 c. all-purpose 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

Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. Cool in large bowl of cold water. Set aside. Saute onions in 2 tablespoons butter until tender, about 2 minutes. Combine spinach, onions, Mozzarella cheese, sour cream and egg, set aside.

Melt 1/4 cup butter in a saucepan. Stir in flour, instant bouillon and pepper. Stir in milk and cream. Bring to boil, stirring constantly. Boil and stir one minute. Remove noodles from water. Pat dry with paper towels.

Spread about 1/4 cup spinach mixture over each noodle. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2 quart rectangular baking dish.

Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes, or until hot and bubbly. 6 servings.