Ingredients:
6 lasagna noodles
2 tablespoons butter
1 onions, chopped
1 (300 g) packages frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1/4 cup sour cream
1 eggs, slightly beaten
1 garlic cloves, pressed
1 teaspoon dried basil
1 portabella mushrooms, chopped
1/4 cup butter
1/4 cup flour
1 1/2 teaspoons instant chicken bouillon
1 cup light cream or 1 cup half-and-half
3 tablespoons instant powdered milk, disolved in
3/4 cup warm water
1/2 cup parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt
Directions:
Cook lasagna noodles.
Cook onions in 2 tablespoons butter until tender.
In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
In a saucepan, melt 1/4 cup butter.
Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
Over medium heat, stir until mixture thickens then remove from heat.
Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
Roll up jelly roll fashion.
Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
Spoon remaining sauce over roll ups.
Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
Serve with a salad and garlic bread if desired.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.