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Title: Lasagna Roll
Categories: European Main
Yield: 4 Servings
| 1/2 | lb | Italian sausage |
| 1/4 | c | Chopped onion |
| 1 | Egg, beaten | |
| 1/2 | c | Cottage or ricotta cheese |
| 2 | tb | Grated parmesan cheese |
| 4 | Lasagna noodles, cooked | |
| 1 | cn | 8 oz pizza sauce |
| 1 | tb | Water or dry red wine |
| 1/4 | c | Mozzarella cheese, shredded |
Crumble sausage into a skillet. Stir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage(ricotta) cheese, and Parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna rolls.
Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted. Serve!
From Joyce Kohl, downloaded from CompuServe Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
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