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Crescent Lasagna

Source of Recipe

cilla at rc


List of Ingredients

Crescent Lasagna

meat filling:
1 pound ground beef
3/4 cup chopped onion
1/2 clove garlic -- minced
1 tablespoon parsley flakes
1/2 teaspoon leaf basil
1/2 teaspoon leaf oregano
1/2 teaspoon salt
1 dash pepper
1 can tomato paste -- (6 oz.)

cheese filling:
1 cup creamed cottage cheese
1 egg
1/4 cup grated Parmesan cheese

crust:
2 cans refrigerated crescent rolls (8 oz each)
2 slices Mozzarella cheese -- (7x4 inches)
1 tablespoon milk
1 tablespoon sesame seeds

Preheat oven to 375ºF.
meat filling:
In large skillet, brown meat; drain. Add all meat filling
ingredients. Simmer, uncovered, for 5 minutes. (Meat
mixture may be made ahead and refrigerated.)

cheese filling:
Combine all ingredients and set aside.

crust:
Separate crescent dough into 8 rectangles. On ungreased
cookie sheet, place dough rectangles together overlapping
edges (about a 15x13 inch rectangle.) Press edges and
perforations to seal well.

Spread half of meat filling lengthwise down center 1/2 of
dough to within 1 inch of short, 13 inch end. Top meat filling
with cheese filling. Spoon remaining meat filling over top,
forming three layers. Place cheese slices over meat filling.

Fold the short, 13 inch ends of dough rectangle over filling
1 inch. Pull long sides of dough rectangle over filling, being
careful to overlap edges only 1/4 inch. Pinch overlapped
edges to seal. Brush with milk; sprinkle with sesame seed.

Bake at 375degrees F. for 20 to 25 minutes or until a deep
golden brown.

Note:
Lasagna may be prepared ahead of time, covered with
plastic wrap and refrigerated for 2 to 3 hours before baking.
Increase baking time to 25 to 30 minutes.


Recipe