No-Noodle Lasagna Recipe
- 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
- 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.
