Crescent Wrapped Lasagna and A Meal Plan – It came together quickly and it was SO good.

My family loved this one!

The first step was to make the meat sauce for the lasagna.

To make the sauce, just brown equal parts of hamburger and Italian sausage with some chopped onion, then drain. Stir in tomato paste, garlic, and spices.

Simmer the mixture, then set aside while you prepare the cheese mixture and the dough. To make the cheese mixture, combine an egg, cottage cheese, and grated parmesan.
To create the crust, unroll two tubes of crescent rolls onto a baking sheet. Pinch all of the seams to seal, so that you have one big rectangle.
Spoon half of the meat filling onto the dough in a 6-inch wide strip, leaving 1 inch of space at each short end.
Spread cottage cheese mixture over the first layer of meat.
Top with the remainder of the meat mixture and then shredded mozzarella.
With all of the fillings in place, I took a rubber spatula and pushed up all of the sides of the filling, making a relatively neat rectangle in the center of the dough. It almost looks like a “real” lasagna (sans noodles) after this step, don’tcha think?
Now it’s time to wrap up that lasagna! First, fold in the ends.
Then fold the long sides over the filling, overlapping by 1/4″. Pinch the seam to seal.
Brush with egg and sprinkle with additional parmesan.
Then bake at 375 degrees for 23 to 27 minutes until golden brown.
Now, slice it up and eat!Crescent Wrapped Lasagna adapted from Pillsbury. Original recipe found HERE.

Meat Filling

1/2 lb. bulk Italian sausage
1/2 lb. lean ground beef
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 – 1 teaspoon dried basil leaves
1/2- 1 teaspoon dried oregano leaves
2-3 cloves garlic, finely chopped
Dash pepper
1 can (6 oz) tomato paste

Cheese Filling

1/3 cup grated Parmesan cheese
1 cup small-curd cottage cheese
1 egg

1 cup shredded mozzarella


2 cans (8 oz each)refrigerated crescent dinner rolls
1 egg, beaten
additional parmesan

In a skillet, cook sausage and beef with onion until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.

Meanwhile, heat oven to 375°F. In small bowl, mix egg, cottage cheese, and 1/3 cup parmesan.

To assemble:

Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet. Firmly press edges and perforations to seal. Press to form 15×13-inch rectangle.

Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese slices over filling. Using a spatula, press the sides of the fillings up to form a neat rectangle.

Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with egg; sprinkle with parmesan.
Bake 23 to 27 minutes or until deep golden brown.

By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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