Title: Lasagna Rolls
Categories: Pasta Meat Main
Yield: 1 Servings
| 1/4 | lb | Bulk Italian Sausage |
| 1 | | Large Egg Yolk, Beaten |
| 1 | tb | Grated Parmesan Cheese |
| 1/2 | c | Pizza Sauce |
| 2 | tb | Shredded Mozzarella Cheese |
| 2 | tb | Chopped Onion |
| 1/4 | c | Cream-style Cottage Cheese |
| 2 | | Lasagna Noodles, Cooked |
| 1 1/2 | ts | Water or Dry Red Wine |
Crumble the Italian sausage into a 15-ounce casserole. Stir in onion.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is
done and onion is tender. Drain off fat. Stir in beaten egg yolk,
cream-style cottage cheese, and grated parmesan cheese. Spread each
lasagna noodle with half of the meat mixture. Roll up jelly-roll style,
starting at short edge. Place, seam side down, in small greased baking
dish. Stir together the pizza sauce and water or dry red wine. Pour atop
the lasagna rolls in the baking dish. Micro-cook, uncovered, on 100% power
for 2 to 3 minutes or till the lasagna roll are heated through. Sprinkle
shredded mozzarella cheese atop the lasgna rolls. Micro-cook, uncovered,
on 100% power abnout 30 seconds more or till the cheese is just melted.