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Crescent Lasagna
Recipe By : Pillsbury
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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--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 seed
Preheat oven to 375 deg F.
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 375F 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.
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