Cook 7 lasagna noodles according to package directions.
Remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles.
Drain noodles, and arrange in a single layer on clean paper towels.
Cover with plastic wrap.
Cook onions in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored.
Add garlic, and saute 1 minute. Reserve 1/4 cup cup onion mixture.
Whisk flour into remaining onion mixture in saucepan, and cook, whisking constantly, 1 minute.
Gradually whisk in milk.
Cook over medium heat whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly.
Remove from heat; stir in 3/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. nutmeg.
Spoon 1/2 cup sauce into lightly greased 13 x 9 inch. baking dish.
Drain spinach well, pressing between paper towels.
Preheat oven to 425 degrees.
Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.
Spread about 3 Tbsp. spinach mixture over 1 noodle; roll up firmly and place, seam side down, in prepared baking dish.
Repeat with remaining noodles and spinach mixture.
Spoon remaining sauce over roll-ups and sprinkle with Parmesan cheese.
Bake at 425 degrees for 20 to 25 minutes or until golden and bubbly.
Let stand 5 minutes before serving.