12 fluted lasagna noodles
2 tbsp. butter
3/4 c. chopped onion
2 (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 c. (6 oz.) shredded mozzarella cheese
1/2 c. sour cream
1 egg slightly beaten
1/4 c. butter
1/4 c. all purpose flour
1 1/2 tsp. chicken bouillon (instant)
1/8 tsp. pepper
1 c. half and half
1 c. milk
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cook lasagna noodles as directed on package. Cool in large bowl of cold water. Set aside. Saute onions in 2 tablespoons butter until tender. Combine spinach, onion, mozzarella cheese, sour cream, and eggs. Set aside. Melt 1/4 cup butter in saucepan. Stir in flour, bouillon, and pepper. Stir in milk and cream. Bring to boil for 1 minute, stirring. Remove noodles from water. Pat dry with paper towel. Spread about 1/4 cup spinach mixture over each noodle. Roll up jelly roll style. Put 1/2 of the white sauce in bottom of pan, then place rolls in dish and cover with remaining sauce. Sprinkle Parmesan cheese on top. Bake 30 to 35 minutes. Makes 6 servings.