Crescent Roll Lasagna

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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 increase baking time to 25 to 30 minutes.

Submitted by azsunshinegirl
Published on July 3, 2008
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • ½ pound ground beef

  • ½ pound bulk pork sausage

  • ¾ cup chopped onion

  • 1 (6 ounce) can tomato paste

  • ½ clove garlic, minced

  • 1 tablespoon dried parsley

  • ½ teaspoon dried basil

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • 1 dash ground black pepper

  • 1 cup creamed cottage cheese

  • ¼ cup grated Parmesan cheese

  • 1 large egg

  • 2 (8 ounce) packages refrigerated crescent rolls

  • 2 slices mozzarella cheese

  • 1 tablespoon milk

  • 1 tablespoon sesame seeds

Directions

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

  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.

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

  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 mixture.

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

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

Tips

You can use 3 tablespoons of minced dried onion instead of chopped fresh.

Use mozzarella slices that are about 4x7 inches.

Nutrition Facts (per serving)

590 Calories
35g Fat
39g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 590
% Daily Value *
Total Fat 35g 44%
Saturated Fat 12g 58%
Cholesterol 91mg 30%
Sodium 1638mg 71%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 28g 56%
Vitamin C 9mg 10%
Calcium 189mg 15%
Iron 5mg 26%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.