Preheat oven to 350° F.
Cook lasagna noodles to al dente, then cool in cold water.
Sauté onions in 2 Tbsp. butter till tender.
Combine spinach, onions, mozzarella cheese, sour cream and egg; set aside.
Melt 1/2 C. butter in saucepan, stir in flour, broth concentrate or McKays, and pepper.
Gradually stir in milk and half-n-half, stirring constantly to make a smooth sauce; boil, stirring constantly for 1 minute.
Butter a 9”x13” pan; spread part of the sauce in the pan to keep the noodles from sticking.
Remove noodles from cold water and pat dry.
Spread about 1/4 C. spinach mixture onto each noodle and roll up; place in buttered & sauced pan.
Pour remaining sauce over all the filled, rolled noodles.
Sprinkle with additional shredded mozzarella.
Bake at 350° F. for 30-35 minutes or till hot and bubbly.
May freeze, uncooked. Thaw, then bake.
