Crescent Roll Lasagna

My mom used to make this crescent roll lasagna for us and everyone loved it. It's a fast, yummy alternative to normal lasagna and our most often requested recipe at potlucks. My husband loves spicier food so for him I put in more seasoning to make the meat pop. You can make it ahead of time; just refrigerate covered for up to 3 hours and then increase baking time to 25 to 30 minutes.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 590 Calories

Ingredients

• 1 tablespoon milk
• ½ teaspoon salt
• 1 large egg
• 1 tablespoon sesame seeds
• ¼ cup grated Parmesan cheese
• ¾ cup chopped onion
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 tablespoon dried parsley
• ½ clove garlic, minced
• 1 (6 ounce) can tomato paste
• ½ pound ground beef
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 dash ground black pepper
• ½ pound bulk pork sausage
• 2 slices mozzarella cheese
• 1 cup creamed cottage cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.

Step 3

Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.

Step 4

Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.

Step 5

Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.

Step 6

Bake in the preheated oven until golden, 20 to 25 minutes.