Crescent Lasagna #Recipe

by Valerie Gray, From Val's Kitchen

Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

Crescent Lasagna Recipe From Val's Kitchen

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.

Crescent Lasagna


  • 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

Crescent Lasagna #Recipe From Val's Kitchen


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.

Crescent Lasagna Recipe From Val's Kitchen

Serve immediately, using the remaining 4 oz of tomato sauce on the side if desired.

You may also like


adriana lopez December 22, 2016 - 12:05 am

wow this looks so decadent and delicious will have to make it soon at home yummy!

patricia Marsden December 22, 2016 - 6:31 am

Hm, thinking more like stromboli or calzone….

Neely Moldovan December 22, 2016 - 12:34 pm

Love me some lasagna! In any form or fashion. This sounds incredible! We are actually having lasagna Christmas Eve!

Catherine Sargent December 22, 2016 - 3:19 pm

This looks so yummy. I need to make this for my son. He loves lasagna and he love crescent rolls.

Janella Panchamsingh December 22, 2016 - 4:19 pm

Yum cresent lasagna is the perfect meal for the holidays and for those cold evenings at home.

Saidah Washington December 22, 2016 - 5:04 pm

I love lasagna. I’ve never thought to use dough.

Divya @ Eat. Teach. Blog. December 22, 2016 - 5:38 pm

This looks pretty unbelievable! It looks like the go-to recipe for those cold winter nights 🙂 Thank you for sharing!

Akhil Sharma December 23, 2016 - 7:24 am

It is hard for me to make it, but I would still try it because it looks so yummy and delicious….how beautifully the cheese is coming out of this..yum yum

Erica S December 23, 2016 - 10:20 am

This looks like a nice and easy weeknight meal. Good idea for this busy season. And ohhhhh the cheese!! Love cheese.

Toughcookiemommy December 24, 2016 - 8:47 am

This is such an easy way to make lasagna. It can be tedious creating the different layers when you make it the traditional way.


Leave a Comment