8 to 10 lasagna noodles
2 tbsp. butter
3/4 c. chopped onion
2 pkg. (10 oz. each) frozen chopped spinach thawed and drained
1 1/2 c. shredded Mozzarella cheese
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 c. light cream or half and half
1 c. milk
1/2 c. Parmesan cheese

Preheat oven to 350 degrees. Cook lasagna noodles. Cool in large bowl cold water. Set aside. Saute onions in 2 tbsp. butter until tender. Combine spinach, onions, mozzarella cheese, sour cream and egg. Set aside. Melt 1/4 cup butter. Stir in flour, bouillon and stir in milk and cream. Bring to boil. Boil and stir 1 minute. Remove noodles from water. Pat dry with paper towels. spread 1/4 cup spinach mix over each noodle. Roll up jelly roll fashion. spread small amount sauce on bottom of 2 quart baking dish. Place rolls in dish. Spoon remaining sauce over roll ups. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes.