1/2 lb Bulk Italian Sausage
1/4 c Chopped Onion
1 ea Large Beaten Egg
1/2 c Cream-style Cottage Cheese
2 T Grated Parmesan Cheese
4 ea Lasagna Noodles, Cooked
8 oz (1 can) Pizza Sauce
1 T Water or Dry Red Wine
1/4 c Shredded Mozzarella Cheese
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.