12 fluted lasagna noodles
2 tbsp. butter
1/4 c. chopped onion
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and well drained
1 1/2 c. shredded Mozzarella
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
1 c. milk
1/2 c. Parmesan cheese

Preheat oven to 350 degrees. Cook lasagna according to package directions. Cool in large bowl of cold water; set aside. Saute onions in 2 tablespoons butter until tender, about 5 minutes.

Combine spinach, onions, Mozzarella cheese, sour cream and egg; set aside.

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

Spread about 1/4 cup spinach mixture over each noodles. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake 30-35 minutes or until hot and bubbly. Makes 6 servings.