2 Tablespoons butter

¾ cup onion, chopped

2 10-ounce packages frozen chopped spinach, thawed and well-drained

6 ounces mozzarella cheese, grated

½ cup sour cream

1 egg slightly beaten

½ stick butter

¼ cup flour

1 ½  teaspoons instant chicken bouillon

1/8 teaspoon pepper

1 cup light cream or half-and-half

1 cup milk

½ cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.  Cook lasagne noodles according to package directions.  Cool in large bowl of cold water; set aside.

Saute’ onions in 2 tablespoons butter until tender, about 5 minutes.  Combine spinach, onion, mozzarella cheese, sour cream and egg; set aside.

Melt butter in saucepan, Stire in flour, instant bouillon and pepper.  Add milk and cream and bring to a boil, stirring constantly for 1 minute.

Spread a small amount of sauce on the bottom of buttered 2 quart rectangular baking dish.  Remove reserved noodles from water, drain and pat dry.

Spread ¼ cup spinach mixture over each noodle.  Roll up jelly roll style starting at short end.  Place rolls in dish.  Spoon remaining sauce over roll-ups.  Sprinkle with Parmesan cheese.  Bake for 30-35 minutes or until hot and bubbly.

6 servings