No-Noodle Lasagna

Name: No-Noodle Lasagna
Ingredients: 1-1/2 pounds ground beef; 1/2 cup chopped onion; 1 can (6 ounces) 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; Dash garlic salt; 1 large egg; 1-1/2 cups 4% cottage cheese; 1/4 cup grated Parmesan cheese; 2 tubes (8 ounces each) refrigerated crescent rolls; 8 slices part-skim mozzarella cheese; 1 tablespoon whole milk; 1 tablespoon sesame seeds

16 ingredients

3 steps

Ingredients

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (6 ounces) 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
Dash garlic salt
1 large egg
1-1/2 cups 4% cottage cheese
1/4 cup grated Parmesan cheese
2 tubes (8 ounces each) refrigerated crescent rolls
8 slices part-skim mozzarella cheese
1 tablespoon whole milk
1 tablespoon sesame seeds

Directions

1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato paste and seasonings. In a small bowl, combine the egg, cottage cheese and Parmesan cheese.
2

Roll out each tube of crescent dough between waxed paper into a 15x10-in. rectangle. Transfer one rectangle to a greased 15x10x1-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° for 25-30 minutes or until golden brown.