Ingredients
12 lasagna noodles
2 tbsp. butter or olive oil
3/4 c. chopped onion
1 pkg. (10 oz.) frozen chopped spinach thawed and drained
6 oz. (1 1/2 c.) shredded Mozzarella cheese
1/2 c. sour cream or cottage cheese
1 egg, slightly beaten
1/4 c. butter
1/4 c flour
1 1/2 tsp. instant chicken bouillon
1/8 tsp. pepper
2 c. milk
1/2 c. Parmesan cheese
Preparation
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 rolls. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes.
