Cathy's Microwave Lasagna

1 lb. Sweet Italian Sausage
1 32 oz. Jar Spaghetti Sauce
1/2 Cup Dry Red Wine
1/2 tsp. Dried Basil
1/2 tsp. Garlic Powder
1.5 Cup Ricotta, reduced fat
.5 Cup Sour Cream, no fat
1/3 Cup Parmesan Cheese
1 Tbsp. Chopped Parsley
2 Lg. Eggs, slightly beaten
1/4 tsp. Black Pepper
8 Lasagna Noodles
8 oz. Sliced Mozzarella

Remove the casings from the sausage and break in pieces into the Tupperware microwave steamer/colander. Place the colander in a 2 qt. casserole or suspend over a quiche dish. Cover with a paper towel and microwave on HIGH power for 5 min.

Drain off fat, place meat in 3 qt. microwaveable dish, breaking up with a fork. Add spaghetti sauce, wine (may substitute water if you prefer), garlic powder, cinammon and basil. Stir and microwave on HIGH power for 7-8 min. or until bubbly hot.

In a separate bowl, combine the ricotta, parmesan, sour cream, parsley, egg and pepper. Spoon 1/3 of the red sauce to cover the bottom of a 9x12 microwavable pan. Arrange 4 noodles over the sauce. Spread half of the cheese mixture and top with half of the mozarella cheese slices. Repeat layers, with sauce as the final layer. Sprinkle with additional parmesan cheese if desired.

Cover with a piece of waxed paper and place a lid lightly on top allowing steam to escape. Microwave on HIGH power for 6 min; then Microwave on MEDIUM/HIGH (70%) power for an additional 20 min. Let rest, covered for 12-15 min. before serving. The resting is critical for the noodles to complete cooking. After resting, lasagna can be cut into 12 approx. 3x3 pieces.