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Categories:
ground beef onions garlic parsley flakes basil oregano salt black pepper tomato paste cottage cheese eggs Parmesan crescent roll Mozzarella cheese milk sesame seeds
Viewed: 58 - Published at: 3 years agoIngredients
- 1 pound ground beef
- 3/4 cup onions chopped
- 1/2 clove garlic minced
- 1 tablespoon parsley flakes
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 dash black pepper
- 6 ounces tomato paste
- 1 cup cottage cheese creamed
- 1 each eggs
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
- 16 ounces crescent roll dough refrigerated
- 2 slices mozzarella cheese (7x4 inches)
- 1 tablespoon milk
- 1 tablespoon sesame seeds
Method
- Preheat oven to 375F.
- 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 (190C) 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.
