12 fluted lasagna noodles
2 tbsp. butter
1/4 c. chopped onion
2 pkgs. frozen chopped spinach, thawed & well drained
1 1/2 c. (6 oz.) shredded Mozzarella cheese
1/2 c. dairy sour cream
1 egg, slightly beaten
1/4 c. 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. Cook 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 a 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 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.