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No-Noodle Lasagna

No-Noodle Lasagna

"Mary Moore knows how to get all the comforting flavors of lasagna without all the work. The Omaha, Nebraska cook seals traditional lasagna ingredients between two layers of refrigerated crescent dough for a speedy specialty that's requested time and again."
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45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 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.
  2. Roll out each tube of crescent dough between waxed paper into a 15-in. x 10-in. rectangle. Transfer one rectangle to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with half of the meat mixture to within 1 in. of edges; top with half of the cheese mixture. Repeat meat and cheese layers.
  3. 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 degrees F for 25-30 minutes or until golden brown.

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Read all reviews 3
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This recipe is missing ingredients like water and garlic. Other than adding 2-3 cups of water, I made this recipe exactly as written. Everyone took a bite, but that was it. Not a good reactio...

My family really enjoys this recipe. I found it several years ago in my Quick Cooking magazine and have made it quite a bit since then. It is a little time consuming to make, but easily worth th...

This was realy bad. My family of 3 would not eat it. I agree with the last reviewer this needs water.

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