Lasagna Crescent Rolls Recipe

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Lasagna Crescent Rolls

Mary Boteilho


A twist on an old favorite, Lasagna. This is made with Crescent Dinner Rolls. Always a big hit!

★★★★★ 1 vote
45 Min
30 Min


1 pound ground beef
3/4 cup onion, chopped
1 tablespoon parsley flakes
1 clove garlic, minced
1/2 teaspoon of basil, oregano and salt
1 egg, beaten
1 cup cottage cheese
1/4 cup parmesan cheese
6 oz mozzarella cheese, grated
1- 6 oz can tomato paste
2 cans crescent rolls
1 tablespoon milk


1Heat 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.
2In a bowl, combine the egg, cottage cheese and Parmesan cheese.
3Unroll 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.
4Spread 1/2 of the meat mixture on top of the crescent rolls. Top with the egg, cottage cheese and Parmesan cheese mixture.
5Spoon remaining meat on top of egg and cheese mixture. Finish with putting the mozzarella cheese on top.
6This 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.
7Brush the top of the lasagna with a little milk so the top will brown nicely.
8Bake in a 375 degree oven for 25-30 minutes.

About this Recipe

Course/Dish: Beef, Turkey
Main Ingredient: Beef
Regional Style: American