cottage cheese, creamed
grated parmesan cheese
refrigerated crescent rolls
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 375 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.