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- 1 lb (.5 kg). hot Italian link sausage, cut into 1 inch pieces
- 3/4 cup (175 ml) chopped onion
- 1 clove garlic, minced
- 3 cups (700 ml) tomato juice
- 1 6 oz (168 grm). can tomato paste
- 1/2 cup (125 ml) water
- 2 tsp (10 ml). sugar
- 1/2 tsp (2 ml). salt
- 1 bay leaf
- 1 12 oz (336 grm). carton cottage cheese
- 1 egg, beaten
- 1/2 cup (125 ml) grated Parmesan cheese, divided
- 2 cups (475 ml) shredded Mozzarella cheese, divided
- salt and pepper to taste
- 1/2 16 oz (448 grm). package lasagna noodles
- Brown sausage over low heat in a large heavy skillet; drain sausage on paper towels, reserving 1/4 cup (60 ml) drippings.
- Saute' onion and garlic in drippings until crisp-tender.
- Return sausage to skillet, stir in tomato juice, tomato paste, water, sugar, 1/2 tsp (2 ml). salt, and bay leaf.
- Simmer, uncovered, one hour.
- Stir occasionally.
- Discard bay leaf.
- Combine cottage cheese, egg, 1/4 cup (60 ml) Parmesan cheese, 1 cup (225 ml) mozzarella cheese, and salt and pepper to taste; set aside.
- Cook noodles according to package directions; drain.
- Spread about 1 tbsp (15 ml) cheese mixture on each noodle.
- Roll each noodle, jellyroll fashion, beginning at narrow end.
- Spread 1 cup (225 ml) sausage sauce in a 13x9x2 inch baking dish.
- Arrange rolls, seam side down, in sauce.
- Spoon remaining sauce over rolls.
- Sprinking with remaining mozzarella and Parmesan cheese.
- Bake at 350 degrees (175 C.) for 30-40 minutes or until bubbly.
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