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Cresent Lasagna




Source of Recipe


internet


List of Ingredients




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

Recipe



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.

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 half of dough to within 1 inch of each 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 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 375ºF for 20 to 25 minutes or until 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.