Crescent Roll Lasagna recipe

All Recipes Best Recipe Meat and Poultry Recipes Pork Sausage

Ingredients

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

Nutrition Info

589.5 calories
carbohydrate: 39.3 g
cholesterol: 90.9 mg
fat: 34.6 g
fiber: 1.9 g
protein: 28 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1638 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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