Categories: Pasta, Meats, Sausages, Italian 
      Yield: 1 servings 
  
    1/4 lb Bulk Italian Sausage                2 ea Lasagna Noodles, Cooked 
      2 tb Chopped Onion                     1/2 c  Pizza Sauce 
      1 ea Large Egg Yolk, Beaten          1 1/2 ts Water or Dry Red Wine 
    1/4 c  Cream-style Cottage Cheese          2 tb Shredded Mozzarella Cheese 
      1 tb Grated Parmesan Cheese          
  
  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.