Description
This Crescent Lasagna is a creative and easy twist on the classic Italian dish, using crescent roll dough as a quick and flaky pasta substitute. Filled with savory Italian sausage, tomato sauce, creamy cottage cheese, and layers of mozzarella and Parmesan cheeses, this dish bakes into a golden, bubbling casserole perfect for a comforting family dinner served in just 40 minutes.
Ingredients
Meat Sauce
- 1 lb Italian sausage
- 1 (8-oz) can tomato sauce
- 1 Tbsp Italian seasoning
- 1 Tbsp minced garlic
- Salt and black pepper to taste
Cheese Mixture
- 1½ cups cottage cheese
- 1 large egg
- 2 tsp dried parsley flakes
- ½ cup Parmesan cheese, divided
- 12 slices mozzarella cheese
Dough and Topping
- 2 (8-oz) cans crescent roll sheets
- 1 Tbsp olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Sausage and Sauce: In a large skillet, brown the Italian sausage over medium heat until fully cooked, then drain excess grease. Add the tomato sauce, Italian seasoning, and minced garlic to the skillet. Season with salt and black pepper according to taste. Let the mixture simmer gently for 10 minutes, then remove from heat.
- Mix Cheese Filling: In a small bowl, combine the cottage cheese, large egg, and dried parsley flakes thoroughly to form a smooth cheese mixture. Set aside.
- Layer the Dough: Unroll one can of crescent roll dough and press it firmly into the bottom and up the sides of the prepared 9×13-inch baking dish, creating a dough base for the lasagna.
- Assemble the Lasagna: Place six slices of mozzarella cheese evenly over the crescent dough layer. Spoon half of the meat sauce evenly on top, then sprinkle half of the grated Parmesan cheese over the meat. Spread the cottage cheese mixture over the Parmesan layer, followed by the remaining meat sauce. Add another layer of mozzarella slices on top.
- Top with Second Dough Layer: Roll out the second can of crescent roll dough and place it over the assembled layers in the dish. Press the edges of the dough to seal the top and bottom layers together securely.
- Finish and Bake: Brush the surface of the top dough with olive oil to encourage browning, then sprinkle with the remaining grated Parmesan cheese. Bake in the preheated oven for 25 to 30 minutes, or until the crescent roll topping is deep golden brown and bubbly.
- Cool and Serve: Remove the lasagna from the oven and let it cool for a few minutes to set before slicing and serving.
Notes
- For a lower-fat version, use turkey sausage and reduced-fat cheeses.
- You can substitute fresh parsley for dried parsley flakes for a brighter flavor.
- Ensure to seal the crescent dough edges well to prevent leaking during baking.
- Letting the lasagna cool slightly before slicing helps maintain the layers and prevents it from falling apart.
- Can be served with a fresh green salad or garlic bread for a full meal.
