12 fluted lasagne noodles
3/4 c. chopped onion
2 (10 oz.) pkgs. frozen spinach, thawed & well 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. instant chicken bouillon
1/8 tsp. pepper
1 c. light cream
1 c. milk
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cook lasagne noodles; drain. Cool in large bowl of cold water; set aside. Saute onion in 2 tablespoons of butter (about 5 minutes) until tender. Combine spinach, onion, cheese, sour cream and egg; set aside. Melt 1/4 cup of butter in a saucepan. Stir in flour, bouillon and pepper. Stir in milk and cream. Bring to a boil, stirring constantly. Boil and stir one minute.

Remove noodles from water; pat dry. Spread 1/4 cup of spinach mix over each noodle. Roll in jelly roll fashion, starting at short end. Spread a small amount of sauce on bottom of 2 quart rectangular baking dish. Place roll-ups in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake 30-35 minutes or until hot and bubbly.