2 chicken flavored bouillon cubes
1/4 c. water
1/2 c. butter
1/3 c. flour
1/8 tsp. salt
1/8 tsp. Italian seasoning
Dash of garlic powder
Dash of ground nutmeg
1/4 tsp. white pepper
1/4 tsp. lemon pepper seasoning
1 c. whipping cream
1 c. half & half
3/4 c. chopped onion
1 tbsp. melted butter
2 (10 oz.) pkgs. frozen chopped spinach, thawed
1 egg, slightly beaten
1 1/2 c. shredded Mozzarella cheese
1 (8 oz.) carton sour cream
9 lasagna noodles
1/2 tsp. salt
1/2 c. grated Parmesan cheese

Dissolve bouillon cubes in water; set aside. Melt 1/2 cup butter over low heat. Add flour and next 6 ingredients, stirring until smooth. Gradually add bouillon mixture, cream, and half & half. Cook over medium heat, stirring until thickened and bubbly. Remove from heat and set aside.

Saute onion in 1 tablespoon butter until tender. Drain spinach well. Combine spinach, sauteed onion, egg, Mozzarella cheese, and sour cream. Stir well and set aside. Cook lasagna noodles according to directions, adding 1/2 teaspoon salt. Drain.

Layer 3 noodles in a lightly greased 12 x 8 x 2 inch baking dish. Spread with spinach mixture and some cream sauce. Repeat with 3 noodles and remaining spinach and some cream sauce. Repeat with remaining noodles. Spread remaining cream sauce and Parmesan cheese. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.