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Crafty Crescent Lasagna Recipe

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This recipe for Crafty Crescent Lasagna, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gladys Fox


Meat Filling:
2 lb. ground beef
3/4 c. chopped onion
1/2 clove garlic, crushed
1 T. parsley flakes
1/2 tsp. sweet basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2 6 oz cans tomato paste
Cheese Filling:
1 1/2 c. creamed cottage cheese
1 egg
1/3 c. parmesan cheese
2 cans refrigerated quick crescent dinner rolls
4 slices (4x7) mozzarella cheese
1 T. milk
1 T. sesame seeds

Heat oven to 350. Meat filling: In large skillet, brown meat, and onions. Add remaining ingredients. Simmer uncovered 5 minutes. Cheese filling: Beat egg, add cottage cheese and parmesan cheese and mix until well blended. Stir into meat filling.
Crust: Unroll 1 can rolls. In a 9x13 (3 quart) oblong baking dish make a bottom crust of the rolls. Press edges and perforations to seal. Bring the lower crust up the sides of the dish about 1/2 inch. Spread meat and cheese filling over crust. Place mozzarella cheese slices over top of filling. Make top crust with second pkg of crescent rolls. Unroll one can of rolls on waxed paper. Press edges and perforations to seal. With a rolling pin form a smooth surface. Transfer to top of lasagna turning edges down to seal with lower crust. Brush with milk; sprinkle with sesame seeds. Bake for 30 minutes, until golden brown in a 350 oven.

Personal Notes:
Personal Notes:
Lasagna may be prepared ahead of time and covered with plastic wrap and refrigerated for 2 to 3 hours before baking. I got this recipe at the Farm Progess Show in the 1970's.




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