1 lb. Italian Sausage
3/4 c. chopped onion
Dash garlic salt
3 c. tomato juice
1 can (6 oz.) tomato paste
1/2 c. water
2 tsp. sugar
1/2 tsp. salt
1 bay leaf
1 lb. creamed cottage cheese
1 egg
1/2 c. grated Parmesan cheese
8 oz. Mozzarella cheese, shredded

Cut sausage into 1 inch pieces. Brown slightly in large heavy pan. Remove sausage; pour off all but 4 tablespoons drippings. Add onion and garlic salt, cook until crisp and tender. Return sausage and blend in tomato juice, tomato paste, water, sugar, 1/2 teaspoon salt, and bay leaf. Simmer uncovered 1 hour, stirring occasionally. Remove bay leaf.

Blend cottage cheese and egg with half the Parmesan and Mozzarella cheese; season to taste with salt and pepper, set aside. Meanwhile, cook lasagne as directed, drain and cool. Spread some cheese mixture on each piece of lasagne and roll jelly roll fashion. In 13 x 9 x 2 inch baking pan, spread about 1 cup sausage; arrange lasagne rolls, seam down. Pour remaining sauce over; push sausage pieces down into sauce. Top with remaining Parmesan and Mozzarella cheese.. bake at 350 degrees for 30 to 40 minutes. Serves 8.