Crescent Lasagna
Submitted by aafolk
Skip the noodles! This crescent roll lasagna wraps seasoned ground beef, creamy cottage cheese, and melted mozzarella in buttery, golden dough. Ready in one hour with make-ahead flexibility.
YIELD
1 lasagnaPREP
35 minCOOK
25 minREADY
60 minAll the layered, cheesy comfort of lasagna without boiling a single noodle.
Seasoned ground beef simmers with tomato paste, garlic, and Italian herbs, then gets layered with a cottage cheese and Parmesan filling inside a golden crescent roll crust. Melted mozzarella and a sprinkle of sesame seeds finish it off.
The best part? You can assemble the whole thing ahead of time and refrigerate it for a few hours before baking.
Chef Tips
- Press those perforations. Seal the crescent dough seams tightly so nothing leaks during baking.
- Overlap the edges only ¼ inch when folding the dough over the filling. Too much overlap makes the center doughy.
- Make the meat filling ahead. It actually tastes better after the flavors meld in the fridge overnight.
- Let it rest 5 minutes after baking so the layers hold together when you slice.
Ingredients
Directions
Preheat oven to 375℉.
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 ¼ inch.
Pinch overlapped edges to seal.
Brush with milk; sprinkle with sesame seed.
Bake at 375℉ (190℃) 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.
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