Italian Sausage Lasagna

This is one of the best lasagnas I have ever had. And I like that it makes a small lasagna, just right for our little family. It could easily be doubled if you wanted it bigger, though.

1/2 lb. italian sausage
1/4 c chopped onion
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/4 c tomato paste
3/4 tsp sugar
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp pepper
1 egg, beaten
3/4 c cottage cheese
1 tbsp minced fresh parsley
4 lasagna noodles, cooked and drained
1 c (4 oz) shredded part-skim mozzarella cheese
3 tbsp grated Parmesan cheese

Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, cottage cheese and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the cottage cheese mixture, 1/3 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers twice.
Cover; bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes or until browned. Let stand 15 minutes before cutting.