Crescent Lasagna

Crescent Lasagna

Recipe By : Pillsbury

8 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

--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

5 minutes.

and refrigerated.)

CHEESE FILLING: Combine all ingredients.

CRUST: Separate crescent dough into 8 rectangles. On ungreased cookie sheet,

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.

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.

375F for 20 to 25 minutes or until deep golden brown.

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

25 to

minutes. - - - - - - - - - - - - - - - - - -