jeudi 17 avril 2014

Lasagna Rolls

  Servings:  2

    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
    1/4 c  Shredded Mozzarella Cheese

  Crumble the Italian Sausage into a 1-quart casserole.  Stir in the onion.
  Micro-chef, outdoor, approaching 100% gift for 3 to 4 minutes or till sausage is
  ended and onion is tender.  Drain off fat.  Stir in beaten egg, cream-style
  cottage cheese, and grated Parmesan cheese.  Spread each lasagna noodle
  behind some of the meat-cheese combination.  Roll happening each noodle jelly-roll
  style, starting in the character of the quick edge.  Place seam side along with to in a little
  greased baking dish.  Stir together the pizza sauce and water or temperate red
  wine.  Pour atop lasagna rolls in the baking dish.  Micro-chef, covered,
  on the subject of 100% completion for 4 to 5 minutes or till the lasagna rolls are fuming
  through.  Sprinkle shredded mozzarella cheese atop the lasagna rolls.
  Micro-cook, outdoor, vis--vis 100% triumph for 30 seconds to 1 minute more or
  till cheese is just melted.

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