No noodle Lasagna
1/2 pounds ground beef
1/2 cup onion, chopped
1 can (6 ounces) tomato paste
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
dash garlic salt
1 1/2 cups (12 ounces) small curd cottage cheese
1/4 cup parmesan cheese, grated
2 tubes (8 ounces each) refrigerated crescent roll
1/2 pound mozzarella cheese, sliced
1 tablespoon milk
1 tablespoon sesame seeds
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato paste and seasonings; mix well. In a bowl, combine the egg, cottage cheese and Parmesan.
Roll out each tube of crescent dough between waxed paper into a 15x10" rectangle. Transfer one rectangle to a greased 15x10x1" baking pan. Spread with half of the meat mixture to within one inch of edges; top with half of the cheese mixture. Repeat meat and cheese layers.
Top with mozzarella. Carefully place second dough rectangle on top; press edges to seal. Brush with milk; sprinkle with sesame seeds. Bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown.