Source:

Teresa

Serves/Makes:8 servings

Ingredients

• 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

Preparation

• 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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