No-Noodle Lasagna

• 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

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 350u0b0 for 25-30 minutes or until golden brown.

ground beef, onion, tomato paste, parsley flakes, basil, oregano, salt, pepper, garlic salt, egg, cottage cheese, parmesan cheese, crescent rolls, mozzarella cheese, milk, sesame seeds

Taken from www.tasteofhome.com/recipes/no-noodle-lasagna/ (may not work)