No-Noodle Lasagna

Ingredients

• 12 ounces curd cottage cheese 4%
• 0.5 teaspoon basil dried
• 1 tablespoon parsley dried
• 1  eggs 
• 1 Dash garlic salt 
• 1.5 pounds ground beef 
• 1 tablespoon milk 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 8 slices part-skim mozzarella cheese 
• 0.5 teaspoon pepper 
• 16 ounces regular crescent rolls refrigerated
• 0.5 teaspoon salt 
• 1 tablespoon sesame seed 
• 6 ounces canned tomatoes canned

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato paste and seasonings. In a small bowl, combine the egg, cottage cheese and Parmesan cheese.
2. Roll out each tube of crescent dough between waxed paper into a 15-in. x 10-in. rectangle.
3. Transfer one rectangle to a greased 15-in. x 10-in. x 1-in. baking pan.
4. Spread with half of the meat mixture to within 1 in. of edges; top with half of the cheese mixture. Repeat meat and cheese layers.
5. Top with mozzarella. Carefully place second dough rectangle on top; press edges to seal.
6. Brush with milk; sprinkle with sesame seeds.
7. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.