Everyone adored the crescent roll lasagna that my mother used to cook for us. It’s our most frequently requested recipe at potlucks since it’s a quick, delicious alternative to traditional lasagna. I add additional salt to the meat for my husband because he like hotter cuisine. It can be prepared in advance; simply cover and chill in the refrigerator for up to 3 hours, and then increase baking time to 25 to 30 minutes.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- ½ pound ground beef
- ½ pound bulk pork sausage
- ¾ cup chopped onion
- 1 (6 ounce) can tomato paste
- ½ clove garlic, minced
- 1 tablespoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 dash ground black pepper
- 1 cup creamed cottage cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 slices mozzarella cheese
- 1 tablespoon milk
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
- Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
- Unroll 1 can of crescent rolls on an ungreased 15×13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat mixture.
- Unroll remaining crescent roll can and place dough on top, overlapping the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- You can use 3 tablespoons of minced dried onion instead of chopped fresh.
- Use mozzarella slices that are about 4×7 inches.
Nutrition Facts
| Calories | 590 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 12 g |
| Sodium | 1638 mg |
| Sugars | 10 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Wow, this is really good. I used hot Italian sausage and cooked the onions with the meat. After draining it, I mixed the tomato paste, all the seasonings (which I did not measure) the parmesan cheese (more than called for) and the cottage cheese (which I did not cream). I did not add the egg only because I forgot and after tasting the meat mixture I did not think it needed it since I wasn’t layering it. I thought it tasted like pizza not lasagna. Pizza or lasagna, either way we loved it and I will make it again. Thanks for the recipe.