For sauce, in a medium saucepan, cook celery, carrots, mushrooms, onion and garlic in 1 tablespoon water until onion is tender. Stir in tomato sauce, undrained tomatoes, 1 tea- spoon Italian seasoning and sugar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to 1 1/4 cups, about 30 minutes. Pound chicken breasts between 2 pieces of clear plastic wrap to 1/4-inch thickness. Combine cottage cheese, Parmesan cheese, green onion, 1/2 teaspoon Italian seasoning and dash of pepper. Place about 1 1/2 tablespoons of cheese mixture on each chicken piece. Roll up. Place, seam side down, in a baking dish, 8 x 8 x 2-inches. Pour sauce over rolls. Cover with foil and freeze. To serve, bake frozen, covered, in a 375 degrees oven for 45 minutes. Uncover and bake 15 to 20 minutes more or until tender. Cut cheese into strips and place atop rolls; bake 3 to 5 minutes more. Serves 6.