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
- 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
How to Make Lasagna Crescent Rolls
- 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.
