1/2 lb Bulk Italian sausage
1 lg Egg; beaten
2 tb Parmesan cheese; grated
8 oz Can pizza sauce
1/4 c Mozzarella cheese; shredded
1/4 c Onion; chopped
1/2 c Cream-style cottage cheese
4 ea Lasagna noodles; cooked
1 tb Water or dry red wine
Crumble the Italian sausage into a 1-quart casserole. Stir in the
onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or
till sausage is done and onion is tender. Drain off fat. Stir in
beaten egg, cream-style cottage cheese, and grated Parmesan cheese.
Spread each lasagna noodle with some of the meat-cheese mixture. Roll
up each noodle jelly-roll style, starting with the short edge. Place
seam side down in a small greased baking dish. Stir together the
pizza sauce and water or dry red wine. Pour atop lasagna rolls in the
baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or
till the lasagna rolls are heated through. Sprinkle shredded
mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on
100% power for 30 seconds to 1 minute more or till cheese is just
melted.
