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Boil lasagna noodles until al dente.
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Place ground beef and onion in 1-qt casserole.
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Microwave at High 1 to 3 minutes, or until meat is no longer pink, stirring to break apart after half the time.
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Drain.
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Stir in tomato juice, tomato paste, sugar, salt, oregano, 1/8 taspoon basil and the pepper.
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Microwave meat mixture at High 4 to 7 minutes, or until thickened and flavors blend, stirring twice.
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Remove 1/4 cup ground beef mixture; set aside.
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In small bowl combine cottage cheese, 2 tablespoons mozzarella cheese, the Parmesan cheese, garlic and remaining 1/8 teaspoon basil.
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Spread half of the remaining ground beef mixture down the center of each lasagna noodle. Top with half of the cheese mixture.
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Roll up noodles.
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Place rolls seam side down in 14-oz oval casserole.
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Top with reserved meat mixture and sprinkle with remaining tablespoons mozzarella cheese, cover.
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Reduce power to 50%.
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Microwave 4 to 5 minute, or until rolls are heated and cheese melts, rotating dish 1/2 turn after half the time.
