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Crafty Crescent Lasagna


  • 1 lb. ground beef, browned and drained
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 tsp. basil leaves
  • 1/2 tsp. oregano
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  • 6 oz. tomato paste
  • salt and pepper
  • 1/2 cup cottage cheese
  • 1 tsp. parsley flakes
  • 8 oz. crescent rolls


Mix and heat first 7 ingredients for 5 minutes. Combine cottage cheese and parsley and set aside. Unroll 2 long rectangles of dough on ungreased cookie sheet. Overlap long sides. Press perforation to seal. Roll to 10x13 inches. Spoon 1/2 meat mix lengthwise in 4 inch strip down center of dough to within 1 inch of edges. Spoon cheese mix over meat. Top with rest of meat. Sprinkle with 1 cup shredded mozzarella cheese. Fold shorter sides of dough 1 inch over filling. Bring long sides of dough rectangle tightly over filling, overlapping edges to for 5 inch wide rectangle. Pinch edges to seal. Brush with a beaten egg. Bake at 375 degrees F for 20-25 minutes or until golden brown. Let stand 5 minutes. Serves 6-8.


By Robin from Washington, IA

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