Crescent Lasagna

Sometimes it’s just fun to look through old cookbooks and find yummy recipes to serve your family, like this Crescent Lasagna.  And it doesn’t look like your typical lasagna, at all, although it is smothered in melty mozzarella and parmesan goodness.

We were at the beach a few weeks ago and I thought I would look through our old–like from maybe the 80’s–Greenville Ward Relief Society Cookbook that we keep in a drawer in the kitchen.  Has your church or organization ever published a cookbook?  It’s so fun to look through, years later, and see the names of women who I knew, served with, and worshipped with over a period of about 10 or 11 years or so.  The memories are as sweet as that Eclair Cake Dessert recipe on page 116.  I have made that before.  Trust me when I say that is some good, sweet eatin’ right there.

I was trying to find something that would be quick, easy, tasty, and would feed about 6 people.  I found this recipe for Crescent Lasagna, and it intrigued me.  It was also contributed by my sister, Amy.  She always finds interesting recipes so I thought this would be a good choice. So off to the store I went to get the ingredients, which are pretty basic, except for those crescent rolls.

I know the finished product doesn’t look as good as most of our images on the blog, but sometimes you get what you can get.  We were at the beach, far from my collection of props for my blog posts.  It’s just your basic baking/jelly roll pan but with a melty, cheesy crusty hunk of goodness in the middle of it.  Don’t judge. Just taste.  So worth it.

Maybe these Lemon Pie Tarts would be fun for dessert.

Here’s something I noticed while I was typing up the instructions.  Apparently I didn’t follow the directions on folding up the crescent roll dough over the filling.  The recipe says to fold dough over the filling to completely wrap it.  I didn’t do that.  I just brought it up over the sides and ends.  I think.  Because my cheeses are on top.  I don’t know.  That was several weeks ago.  Either way, it worked and it was a big hit with the family.  That’s what counts.

Crescent Lasagna

Not your typical lasagna, but you will love all the crusty, cheesy yumminess of this dish that features refrigerated crescent rolls.

By: Anna

• October 15, 2020
• 6-8
• Print this

Ingredients

• 1/2 lb. Italian sausage
• 1/2 lb. ground beef
• 3/4 cup chopped onions
• 1 clove garlic, minced
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (6-oz. each) cans tomato paste
• 1 cup small curd cottage cheese
• 1 egg
• 1/4 cup finely shredded Parmesan cheese
• 2 cups shredded Mozzarella cheese
• 2 cans refrigerated crescent rolls

Directions

Step 1

Brown sausage and ground beef together. Add onions, garlic, parsley, oregano, basil, salt, pepper and tomato paste. Cook for about 5 minutes until heated through. Set aside.

Step 2

Mix together the cottage cheese, egg, and Parmesan and set aside.

Step 3

On a cookie sheet or jelly roll pan form one large crust with the crescent roll dough to make a rectangular shaped crust, pressing edges together.

Step 4

Layer meat and cheese mixtures down the center of the crust. Top with Mozzarella cheese and more Parmesan, if desired.

Step 5

Fold sides and ends of dough over the filling.

Step 6

Bake at 375 degrees F. for about 25 minutes or until browned.

Step 7

May be prepared ahead and refrigerated for 2-3 hours before baking.