I really enjoy fresh crescent rolls. And there’s so many things you can do with crescent rolls, besides the obvious, which is making a crescent roll. One of the dishes I really enjoy making is crescent lasagna. I used to do it with tubes of crescent rolls, but it’s much simpler to use the crescent sheets if you can find them. It’s a pasta-less lasagna stuffed inside of a giant crescent roll! Here’s how I made it.
- 2x 8 oz crescent sheets
- 1.5 lbs ground beef
- 4 oz tomato sauce seasoned with basil, garlic and oregano (If you like to dip things into sauce get an 8 oz can)
- 1 tbsp butter
- 3 tbsp Italian seasoning (divided into 1 tbsp and 2 tbsp)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 8 oz shredded mozzarella cheese
- 8 oz ricotta cheese
- salt and pepper to taste
Preheat the oven to 375.
Place the ground beef, 4 oz tomato sauce, onion powder, garlic powder and 1 tbsp Italian seasoning into a pan and cook until the beef is browned.
Spray a baking sheet with nonstick cooking spray.
While the meat is cooking, place the ricotta and mozzarella cheeses into a mixing bowl and combine.
Place one crescent sheet into the baking pan.
Place the cooked meat mixture on top of the crescent sheet.
Place the cheese mixture on top of the meat.
Place the second crescent sheet on the top. Pinch the seams closed all of the way around.
Lightly brush or run the butter across the top crescent sheet.
Sprinkle 1 tbsp Italian seasoning onto the crescent sheet.
Bake for approximately 25 minutes until the crescent sheets are turning golden brown.
Serve immediately, using the remaining 4 oz of tomato sauce on the side if desired.