No-Noodle Lasagna
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup chopped onion
- 1 can (6oz) tomato paste
- 1 Tbl dried parsley flakes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- dash garlic salt
- 1 egg
- 1 1/2 cups (12 oz) small curd cottage cheese
- 1/4 cup grated parmesan cheese
- 2 tubes (8oz each) refrigerated crescent rolls
- 1/2 pound sliced mozzarella cheese
- 1 Tblsp milk
- 1 Tbsp sesame seeds
Instructions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato paste and seasonings; mix well. In a bowl, combine the egg, cottage cheese and Parmesan.
Roll out each tube of crescent dough between waxed paper into a 15 in x 10 inch rectangle. Transfer one rectangle to a greased 15in x 10in x 1in backing pan. Spread with half of the meat mixture to within 1 inch of the edges; top with half of the cheese mixture. Repeat meat and cheese layers.
Top with mozzarella. Carefully place second dough rectangle on top; press edges to seal. Brush with milk; sprinkle with sesame seeds. Bake, uncovered, at 350(F) for 25-30 minutes or until golden.
6 servings
Roll out each tube of crescent dough between waxed paper into a 15 in x 10 inch rectangle. Transfer one rectangle to a greased 15in x 10in x 1in backing pan. Spread with half of the meat mixture to within 1 inch of the edges; top with half of the cheese mixture. Repeat meat and cheese layers.
Top with mozzarella. Carefully place second dough rectangle on top; press edges to seal. Brush with milk; sprinkle with sesame seeds. Bake, uncovered, at 350(F) for 25-30 minutes or until golden.
6 servings
Recipe Info
Views
719
Date
October 24, 2005
Categories
Beef Pork and Lamb