Crescent Lasagna

• 1 pound ground beef
• 3/4 cup onions chopped
• 1/2 clove garlic minced
• 1 tablespoon parsley flakes
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 dash black pepper
• 6 ounces tomato paste
• 1 cup cottage cheese creamed
• 1 each eggs
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 16 ounces crescent roll dough refrigerated
• 2 slices mozzarella cheese (7x4 inches)
• 1 tablespoon milk
• 1 tablespoon sesame seeds

1. Preheat oven to 375F.
2. MEAT FILLING: In large skillet, brown meat; drain.
3. Add all meat filling ingredients.
4. Simmer, uncovered, for 5 minutes.
5. (Meat mixture may be made ahead and refrigerated.)
6. CHEESE FILLING: Combine all ingredients.
7. CRUST: Separate crescent dough into 8 rectangles.
8. On ungreased cookie sheet, place dough rectangles together overlapping edges (about a 15x13 inch rectangle.)
9. Press edges and perforations to seal well.
10. Spread half of meat filling lengthwise down center half of dough to within 1 inch of each 13-inch end.
11. Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers.
12. Place cheese slices over meat filling.
13. Fold 13-inch ends of dough rectangle over filling 1 inch.
14. Pull long sides of dough rectangle over filling, being careful to overlap edges only 1/4 inch.
15. Pinch overlapped edges to seal.
16. Brush with milk; sprinkle with sesame seed.
17. Bake at 375F (190C) for 20 to 25 minutes or until deep golden brown.
18. Note: Lasagna may be prepared ahead of time, covered with plastic wrap and refrigerated for 2 to 3 hours before baking.
19. Increase baking time to 25 to 30 minutes.

ground beef, onions, garlic, parsley flakes, basil, oregano, salt, black pepper, tomato paste, cottage cheese, eggs, parmesan, crescent roll, mozzarella cheese, milk, sesame seeds

Taken from recipeland.com/recipe/v/crescent-lasagna-33580 (may not work)