12 lasagna noodles
2 tbsp. butter
1/4 c. chopped onion
2 pkg. (10 oz.) frozen spinach thawed and drained
1 1/2 c. shredded Mozzarella cheese
1/2 c. Parmesan cheese
1/2 c. sour cream
1 beaten egg
1/2 c. butter
1/4 c. flour
1 1/2 tsp. instant chicken bouillon
1/8 tsp. pepper
1 c. half and half
1 c. milk

Cook noodles. Cool in cold water, set aside. Saute onion in 2 tablespoons butter about 5 minutes. Combine spinach, onion, Mozzarella, sour cream and egg and set aside.

Melt 1/4 cup butter in saucepan. Stir in flour, bouillon and pepper. Stir in milk and half and half. Bring to a boil, stirring constantly. Boil and stir 1 minute.

Remove noodles from water and pat dry. Spread about 1/4 cup spinach mixture over each noodle. Roll up jelly roll fashion. Spread a small amount of sauce of bottom of buttered 2 quart baking dish. Place rolls in dish. Put rest of sauce over roll ups. Sprinkle with Parmesan. Bake at 350 degrees for 35 minutes.