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.
- 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 egg
- 1-1/2 cups (12 ounces) 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 milk
- 1 tablespoon sesame seeds
- 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.
- 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° for 25-30 minutes or until golden brown. Yield: 6 servings.
Originally published as No-Noodle Lasagna in Quick Cooking May/June 2002, p40
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