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1/4 lb Bulk Italian Sausage
2 Lasagna Noodles, Cooked
2 Tablespoon Chopped Onion
1/2 cup Pizza Sauce
1 Large Egg Yolk, Beaten
1 1/2 teaspoon Water or Dry Red Wine
1/4 cup Cream-style Cottage Cheese
2 Tablespoon Shredded Mozzarella Cheese
1 Tablespoon Grated Parmesan Cheese
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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 about 30 seconds more or till the cheese is just melted.
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