No-Noodle Lasagna

By brandyc

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 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

Details

Servings 6

Preparation

Step 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.

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.