12 lasagna noodles
2 tbsp. butter
3/4 c. onion, chopped
2 (10 oz.) pkgs. frozen, chopped spinach, thawed and well drained
1 1/2 c. Mozzarella cheese, shredded
1/2 c. sour cream
1 egg, slightly beaten
1/4 c. butter
1/4 c. flour
1 1/2 tsp. chicken bouillon
1/8 tsp. pepper
1 c. half & half
1 c. milk
1/2 c. Parmesan cheese

Cook lasagna noodles according to package directions. Cool in a large bowl of cold water; set aside. Saute onions in 2 tablespoons butter until tender (5 minutes). Combine spinach, onions, Mozzarella, sour cream, and eggs; set aside. Melt 1/4 cup butter in a saucepan. Stir in flour, bouillon, and pepper. Stir in milk and half & half. Bring to a boil, stirring constantly for 1 minute. Remove noodles from water; pat dry. Spread 1/4 cup spinach mixture over each noodles; roll up jelly roll fashion. 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 at 350 degrees for 30-35 minutes.