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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crescent Lasagna Recipe

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This recipe for Crescent Lasagna is from Remona's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat Mixture:
1 lb ground beef
1/2 clove chopped garlic
1/2 tsp basil leaf
1/2 tsp salt
3/4 cup chopped onion
1 TSP parsley flakes
1/2 tsp oregano leaf
1 can tomato sauce or paste

Cheese filling:
1 cup creamed cottage cheese + 1 egg OR 1 cup Ricotta cheese (no egg)
1 egg
1/4 cup Parmesan cheese

Crust:
2 cans crescent rolls
2 slices Mozzarella cheese
1 TSBP milk
Directions:
Directions:
Preheat oven to 375 degrees.

Brown meat, drain.
Add remaining ingredients for meat mixture.
Simmer uncovered about ten minutes.
Unroll crescents, separating into 8 rectangles - press together on ungreased cooking sheet, overlapping edges and pressing perforations together to seal.
Spread half of meat filling down center; top with cheese filling.
Spread other half of meat filling over top, and then add Mozzarella on top.
Pull long sides of dough over filling.
Pinch edges to seal.
Brush with milk.
Bake @ 375 until golden brown (about 20-25 minutes)

 

 

 

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