9 pcs. curly lasagna noodles
1 1/2 cup stewed tomato, diced
1 1/2 cup tomato sauce
salt, pepper, vetsin to taste
1 tbsp. sugar
1 cup cottage cheese
1 cup mozarella cheese
1/2 tsp. ground black pepper
1 tsp. ground basil
1 tbsp. olive oil
1/2 cup onions, chopped
1 cup zucchini, diced
1/2 cup tomatoes, diced
1/4 cup celery, diced
1 tbsp. parsley, chopped
1/4 cup parmesan cheese, grated

Cook lasagna noodles, as label directs. Drain and rinse in cold water. Return noodles to saucepot with cold water to cover. In a pyrex dish, combine stewed tomatoes and tomato sauce. Add seasoning and sugar. Set aside. In a bowl mix cottage cheese and mozarella cheese. Sprinkle 1/2 tsp. black pepper and 1 tsp. basil. Preheat oven to 350 degrees F. Drain noodles. Spread filling on each lasagna noodles and roll up jelly roll fashion. Slice each rolled noodle crosswise in half. Arrange lasagna rolls, cut side down in sauce in pyrex dish. Cover loosely with foil. Bake 35 to 40 minutes, until bubbly. Meanwhile, prepare topping. In teflon pan saute onions in olive oil. Cook until tender. Stir in zucchini and celery and cook until tender. Stir in diced tomatoes and parsley. Spoon topping over lasagna rolls.