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| 4 |
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Lasagna noodles, cooked |
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| ½ lb |
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Lean ground beef |
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| ¼ cup |
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Onion, chopped |
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| 1 |
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Egg, beaten |
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| ½ cup |
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Cottage cheese, small curd |
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| 2 tsp |
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Parmesan cheese, grated |
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| 1 can (8 oz) |
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Pizza sauce |
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| 1 Tbs |
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Red wine |
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| ¼ cup |
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Mozzarella cheese, grated |
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| 1 |
Cook ground beef and onion over medium heat, breaking into small crumbles. Drain fat and then season to taste. Transfer into microwavable bowl. |
| 2 |
Stir in egg, cottage cheese and Parmesan. |
| 3 |
Spread each lasagna noodle with some of the meat/cheese mixture. |
| 4 |
Roll up each noodle, jelly-roll style; starting with the short edge. |
| 5 |
Combine pizza sauce with red wine and pour over the rolls. |
| 6 |
Cover and microwave on high for 4 to 5 minutes. |
| 7 |
Sprinkle with mozzarella and microwave, uncovered, on high for 30 seconds, or until cheese melts. |
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| Yield: 4 servings |
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| Recipe Source |
Author: Irene Shankster |
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