Crescent Lasagna

Crescent Lasagna

Meat Filling:
½ pound sausage
½ pound ground round
3/4 cup chopped onion
½ clove garlic minced
1 T. parsley flakes
½ tsp. leaf basil
½ tsp. leaf oregano
½ tsp. salt
dash of pepper
1 can tomato paste

Cheese Filling:
1 cup creamed cottage cheese
1 egg
1/4 cup grated Parmesan cheese

Crust:
2 cans Refrigerated Crescent rolls
2 slices (7x4) Mozzarella cheese
1 T. Milk
1 T. Sesame seeds


Preheat oven to 375 degrees.

Meat filling - In a large skillet, brown meat; drain. Add onion, garlic, parsley, seasonings and tomato paste. Simmer uncovered for 5 minutes. (Meat mixture may be made ahead and refrigerated).
Cheese filling - Combine all the ingredients.
Crust - Unroll crescent dough and separate into 8 rectangles. On ungreased cookie sheet, place dough rectangles together overlapping edges (about 15x13 in rectangle). Press edges and perforations to seal. Spread half of meat
filling lengthwise down center half of dough to within 1 inch of each 13 inches. Top meat filling with cheese filling;
spoon remaining meat filling over top, forming 3 layers. Place cheese slices over meat filling. Fold 13 inch ends of
dough rectangle over filling, being careful to overlap edges only 1/4 inches. Pinch overlapped edges to seal.

Brush with milk; sprinkle with sesame seeds. Bake 20 - 25 minutes until deep golden brown.

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


My friend Elizabeth Adams shared this recipe with me.