*  Exported from  MasterCook  *
                              Crescent Lasagna
 Recipe By     : Pillsbury
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Meat Filling--
    1      pound         ground beef
      3/4  cup           chopped onion
      1/2  clove         garlic -- minced
    1      tablespoon    parsley flakes
      1/2  teaspoon      leaf basil
      1/2  teaspoon      leaf oregano
      1/2  teaspoon      salt
    1      dash          pepper
    1      can           tomato paste -- (6 oz.)
                         --Cheese Filling--
    1      cup           creamed cottage cheese
    1                    egg
      1/4  cup           grated Parmesan cheese
    2      cans          refrigerated crescent rolls (8 oz each)
    2      slices        Mozzarella cheese -- (7x4 inches)
    1      tablespoon    milk
    1      tablespoon    sesame seed
 Preheat oven to 375 deg F.
  MEAT FILLING: In large skillet, brown meat; drain. Add all meat filling
 ingredients. Simmer, uncovered, for 5 minutes. (Meat mixture may be made ahead
 and refrigerated.)
 CHEESE FILLING: Combine all ingredients.
 CRUST: Separate crescent dough into 8 rectangles. On ungreased cookie sheet,
 place dough rectangles together overlapping edges (about a 15x13 inch
 rectangle.) Press edges and perforations to seal well.
 Spread half of meat filling lengthwise down center half of dough to within 1
 inch of each 13-inch end. Top meat filling with cheese filling; spoon
 remaining meat filling over top, forming three layers. Place cheese slices
 over meat filling.
 Fold 13-inch ends of dough rectangle over filling 1 inch. Pull long sides of
 dough rectangle over filling, being careful to overlap edges only 1/4 inch.
 Pinch overlapped edges to seal. Brush with milk; sprinkle with sesame seed.
 Bake at 375F for 20 to 25 minutes or until deep golden brown.
 Note: Lasagna may be prepared ahead of time, covered with plastic wrap and
 refrigerated for 2 to 3 hours before baking. Increase baking time to 25 to 30
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