Lasagna Crescent Rolls
By
Mary Boteilho
@pillowbee
1
A twist on an old favorite, Lasagna. This is made with Crescent Dinner Rolls. Always a big hit!
Ingredients
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·1 pound ground beef
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·3/4 cup onion, chopped
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·1 tablespoon parsley flakes
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·1 clove garlic, minced
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·1/2 teaspoon of basil, oregano and salt
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·1 egg, beaten
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·1 cup cottage cheese
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·1/4 cup parmesan cheese
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·6 oz mozzarella cheese, grated
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·1- 6 oz can tomato paste
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·2 cans crescent rolls
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·1 tablespoon milk
How to Make Lasagna Crescent Rolls
- Heat oven to 375 degrees. In a skillet, brown ground beef. Drain meat when done. To the beef,add the chopped onion, parsley flakes, garlic, basil, oregano, salt and tomato paste. Simmer 5 minutes. Mixture will be thick. You can add 1-2 tablespoons of water if you like.
- In a bowl, combine the egg, cottage cheese and Parmesan cheese.
- Unroll the crescent rolls. You will form a rectangle from each can by pressing the perforations together. When finished, you will have two rectangles. Put one rectangle on an ungreased cookie sheet.
- Spread 1/2 of the meat mixture on top of the crescent rolls. Top with the egg, cottage cheese and Parmesan cheese mixture.
- Spoon remaining meat on top of egg and cheese mixture. Finish with putting the mozzarella cheese on top.
- This next step is a bit tricky. You will now place the second rectangle over the top of the meat and cheese and seal all of the edges.
- Brush the top of the lasagna with a little milk so the top will brown nicely.
- Bake in a 375 degree oven for 25-30 minutes.
