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

Preheat oven to 350 degrees. Preparation time: 1 hour. Cooking time: 35 minutes.

Cook lasagna noodles according to package directions. Let cool in cold water. Saute onions in 2 tablespoons butter. Combine spinach, onions, Mozzarella cheese, sour cream and egg. Set aside.

Melt 1/4 cup butter, stir in flour, bouillon and pepper. Stir in milk and cream. Bring to boil, stirring constantly. Boil and stir 1 minute. Set aside.

Pat lasagna noodles dry. Spread 1/4 cup of spinach over each noodle and roll up. Spread a small amount of sauce on the bottom of a 2 quart buttered rectangular baking dish. Place roll-ups in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until hot and bubbly.