Crafty Crescent Lasagna

  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 8 servings
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Ingredients

Meat Filling 

1/2 lb bulk pork sausage

1/2 lb lean (at least 80%) ground beef

3/4 cup chopped onions

1 tablespoon dried parsley flakes

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

1 small clove garlic, finely chopped

Dash pepper

1 can (6 oz.) tomato paste

Cheese Filling

1/4 cup grated Parmesan cheese

1 cup small-curd cottage cheese

1 egg

Crust

2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations¿ refrigerated flaky dough sheet

4 slices mozzarella cheese

1 tablespoon milk

1 tablespoon sesame seed

Directions

  1. In 10-inch skillet, cook sausage and beef over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Drain. Stir in remaining meat filling ingredients; cook about 5 minutes, stirring occasionally, until hot. Meanwhile, heat oven to 375 degrees F. In small bowl, mix cheese filling ingredients. If using crescent rolls: Unroll both cans of dough into 4 long rectangles. On ungreased cookie sheet, place dough rectangles side by side; firmly press edges and perforations to seal. Press to form 15 x 13-inch rectangle. If using dough sheets: Unroll both cans of dough. On ungreased cookie sheet, place dough rectangles side by side; firmly press edges to seal. Press to form 15 x 13-inch rectangle. Spoon half of meat filling in 6-inch-wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling. Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed. Bake 23 to 27 minutes or until deep golden brown. High Altitude (3500-6500 ft): Bake 26 to 30 minutes.

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