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Crescent Roll Lasagna

  • 1 lb. ground beef
  • 1/2 c. chopped onions
  • 1 (6 oz.) can tomato paste
  • 1/2 tsp. garlic salt
  • 1 tsp. parsley flakes
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • dash of pepper
    Brown ground beef and onions in skillet. Stir in remaining ingredients; set aside.
  • 1 c. cottage cheese
  • 1 egg
  • 1/4 c. mozzarella cheese
    Combine all ingredients; set aside.
  • 2 (8 oz.) tubes crescent rolls
  • sliced mozzarella cheese
  • 1 T. milk
  • 1 T. sesame seeds
    Unroll 1 tube of crescent roll dough. Place rectangles together on a greased baking sheet to form a 13 x 15-inch rectangle. Press edges together. Spread 1/2 of meat filling to within 1 inch of edge. Top with cheese filling. Spoon remaining meat filling on top. Place cheese slices over meat filling. Unroll remaining tube of crescent rolls and place on top. Pinch edges together. Brush with milk; sprinkle with sesame seeds. Bake uncovered at 375° for 20-25 minutes. Serves 6.