1 lb. Italian sausage
3/4 c. chopped onion
1 clove garlic, minced
24 oz. tomato juice
6 oz. tomato paste
1/2 c. water
2 tsp. sugar
1/2 tsp. salt
2 c. dry cottage cheese
1 egg, slightly beaten
1/2 c. Parmesan cheese
2 c. (8 oz.) mozzarella cheese
1/4 tsp. salt
1/8 tsp. pepper
8 lasagna noodles

1. Brown Italian sausage. Drain, saving 1/4 cup drippings.

2. Saute onion and garlic in drippings until crisp tender, then drain.

3. Combine sausage, onion and garlic, tomato juice, tomato paste, water, sugar and salt. Bring to boil, then simmer, uncovered for 1 hour.

4. While sauce is simmering, beat 1 egg. Add cottage cheese, 1/4 cup Parmesan cheese, 1 cup mozzarella cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix and keep refrigerate until sauce is ready.

5. Make lasagna noodles and drain.

6. When sauce is ready, remove from heat. Grease 11 x 7 inch pan lightly on bottom. Pour approximately 1/3 of sauce in bottom of pan. Take cheese mix and put approximately 1/3 cup on each lasagna noodle. Roll in jelly roll fashion. Place each in pan. Cover with remaining sauce. Top with remaining Parmesan and mozzarella cheese. Bake at 350 degrees for 45 minutes or until bubbly.