–Meat Filling– 1 pound ground beef
3/4 cup chopped onion
1/2 clove garlic — minced
1 tablespoon parsley flakes
1/2 teaspoon leaf basil
1/2 teaspoon leaf oregano
1/2 teaspoon salt
1 dash pepper
1 can tomato paste — (6 oz.)
–Cheese Filling– 1 cup creamed cottage cheese
1 egg
1/4 cup grated Parmesan cheese
–Crust– 2 cans refrigerated crescent rolls (8 oz each)
2 slices Mozzarella cheese — (7×4 inches)
1 tablespoon milk
1 tablespoon sesame seed
Preheat oven to 375 deg F.
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 15×13 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 375F 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.