*  Exported from  MasterCook  *

                             Crescent Lasagna

Recipe By     : Pillsbury
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Meat Filling:
   1      lb            Ground beef
     3/4  c             Onion -- chopped
     1/2  cl            Garlic -- minced
   1      tb            Parsley flakes
     1/2  ts            Leaf basil
     1/2  ts            Leaf oregano
     1/2  ts            Salt
   1      ds            Pepper
   6      oz            Can tomato paste
                        Cheese Filling:
   1      c             Cottage cheese -- creamed
   1                    Egg
     1/4  c             Parmesan cheese -- grated
                        Crust:
  16      oz            Refrigerated crescent rolls
                        - (2 cans)
   2      sl            Mozzarella cheese (7x4")
   1      tb            Milk
   1      tb            Sesame seeds

Preheat oven to 375 F.

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"
rectangle. Press edges and perforations to seal well.

Spread half of meat filling lengthwise down center half of dough to
within 1" of each 13" end. Top meat filling with cheese filling;
spoon remaining meat filling over top, forming three layers. Place
cheese slices over meat filling.

Fold 13" ends of dough rectangle over filling 1". Pull long sides of
dough rectangle over filling, being careful to overlap edges only
1/4". Pinch overlapped edges to seal. Brush with milk; sprinkle with
sesame seed. Bake at 375 F 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.


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