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No-Noodle Lasagna

By: Mary Moore

"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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds ground beef
1/2 cup chopped onion
1 (6 ounce) can tomato paste
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 dash garlic salt
1 egg
1 1/2 cups small curd cottage cheese
1/4 cup grated Parmesan cheese
2 (8 ounce) cans refrigerated crescent rolls
1/2 pound sliced mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seeds

Directions

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-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.
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.