Cooking For Two Crescent Lasagna Food

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CRESCENT ROLL LASAGNA



Crescent Roll Lasagna image

Back when I was a preschool teacher in Wisconsin, one of my room mothers made this for a teacher appreciation luncheon. We all begged her for the recipe! You can make it as cheesy or as saucy as you prefer!

Provided by susan3223

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs ground beef or 1 1/2-2 lbs ground turkey
1 (16 -32 ounce) container sour cream (Your preference)
1 (16 ounce) jar spaghetti sauce
1 onion, chopped
1 (8 ounce) package crescent rolls
parmesan cheese, grated
8 -12 ounces cheddar cheese, sliced or shredded
seasoning, to taste (Italian spices, pepper, etc.)

Steps:

  • Fry ground beef or turkey and drain.
  • Add spaghetti sauce & onion and heat.
  • Spray 13 x 9 pan with vegetable oil spray.
  • Put meat mixture in bottom of pan.
  • Layer sour cream over meat.
  • Next layer Cheddar cheese.
  • Open crescent rolls, pinch together, and layer over top.
  • Sprinkle with Parmesan Cheese.
  • Bake at 350 degrees for 30 minutes or until crescent rolls are light brown.

Nutrition Facts : Calories 709.5, Fat 48.8, SaturatedFat 24.7, Cholesterol 178.1, Sodium 716.3, Carbohydrate 29.8, Fiber 2.8, Sugar 9, Protein 36.7

CRESCENT ROLL LASAGNA



Crescent Roll Lasagna image

My mom used to make this crescent roll lasagna for us and everyone loved it. It's a fast, yummy alternative to normal lasagna and our most often requested recipe at potlucks. My husband loves spicier food so for him I put in more seasoning to make the meat pop. You can make it ahead of time; just refrigerate covered for up to 3 hours and then increase baking time to 25 to 30 minutes.

Provided by azsunshinegirl

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 17

½ pound ground beef
½ pound bulk pork sausage
¾ cup chopped onion
1 (6 ounce) can tomato paste
½ clove garlic, minced
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
1 dash ground black pepper
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
1 large egg
2 (8 ounce) packages refrigerated crescent rolls
2 slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
  • Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
  • Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
  • Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
  • Bake in the preheated oven until golden, 20 to 25 minutes.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 39.3 g, Cholesterol 90.9 mg, Fat 34.6 g, Fiber 1.9 g, Protein 28 g, SaturatedFat 11.6 g, Sodium 1638 mg, Sugar 10.1 g

CRAFTY CRESCENT LASAGNA



Crafty Crescent Lasagna image

Make and share this Crafty Crescent Lasagna recipe from Food.com.

Provided by peppermintkitty

Categories     European

Time 1h25m

Yield 6-8

Number Of Ingredients 17

1/2 lb sausage
1/2 lb beef, ground
3/4 cup onion, chopped
1 (6 ounce) can tomato paste
1/2 teaspoon garlic, minced
1 tablespoon parsley flakes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1 dash pepper
1 cup cream-style cottage cheese
1 egg
1/4 cup parmesan cheese
2 (8 ounce) cans refrigerated crescent dinner rolls
1 cup mozzarella cheese, shredded
1 tablespoon milk
1 tablespoon sesame seeds

Steps:

  • Brown sausage and ground beef in skillet, stirring until crumbIy; drain.
  • Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
  • Simmer for 5 minutes.
  • Mix cottage cheese, egg, and Parmesan cheese in a bowl .
  • Unroll dough; place on cookie sheet, overlapping edges.
  • Seal perforations and edges.
  • Spread half the meat mixture in center.
  • Layer cheese mixture and remaining meat mixture over top.
  • Top with shredded Mozzarella cheese.
  • Fold in edges to enclose filling.
  • Brush with milk; sprinkle with sesame seeds.
  • Bake at 375 degrees fahrenheit for 20 to 25 minutes or until deep golden brown.
  • Yields 6-8 servings.
  • Kelli McEldonny, Grove, OK District Vl , Division I.

Nutrition Facts : Calories 771.6, Fat 51.2, SaturatedFat 20.3, Cholesterol 153, Sodium 1445.1, Carbohydrate 50.1, Fiber 4.6, Sugar 8.8, Protein 27.4

SMALLER LASAGNA FOR TWO



Smaller Lasagna for Two image

Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.

Provided by PalatablePastime

Categories     Cheese

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 14

6 uncooked lasagna noodles (I use low-glycemic Dreamfield's)
8 ounces lean ground beef
1/2 cup freshly minced onion
2 -4 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt
black pepper
1 tablespoon olive oil
15 ounces marinara sauce
1 cup ricotta cheese
1 egg
1/4 cup freshly grated parmesan cheese
8 ounces sliced mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Cook noodles and drain.
  • Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
  • In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
  • In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
  • Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
  • Let sit for about 10-15 minutes before you cut into it.

CRESCENT LASAGNA



Crescent Lasagna image

These are great!...A different twist to lasagna..Yum!

Provided by Cassie *

Categories     Other Snacks

Time 1h20m

Number Of Ingredients 17

1/2 lb ground beef
1/2 lb sausage
3/4 c onion,chopped
1 ( 6 ounce ) can tomato paste
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
1 Tbsp parsley
1/2 tsp salt
pinch pepper
1 c ricotta cheese
1 egg
1 3/4 c parmesan
2 (8 ounce) cans refrigerated crescent dinner rolls
1 c mozzarella cheese, shredded
1 Tbsp milk
1 Tbsp sesame seeds

Steps:

  • 1. Brown sausage and ground beef in skillet, stirring until crumbly; drain.
  • 2. Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
  • 3. Simmer for 5 minutes.
  • 4. Mix ricotta cheese, egg, and Parmesan cheese in a bowl .
  • 5. Unroll dough; place on cookie sheet, overlapping edges. Seal perforations and edges.
  • 6. Spread half the meat mixture in center. Layer cheese mixture and remaining meat mixture over top.
  • 7. Top with shredded Mozzarella cheese. Fold in edges to enclose filling.
  • 8. Brush with milk; sprinkle with sesame seeds. Bake at 375 degrees F. for 20 to 25 minutes or until deep golden brown.

LOAF PAN LASAGNA FOR TWO



Loaf Pan Lasagna for Two image

There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.

Provided by Gabriela Rodiles

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 ounces ground beef
1/2 teaspoon dried oregano
One (12-ounce) jar marinara sauce
1 large egg
1 cup (8 ounces) ricotta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded mozzarella
1/2 cup plus 2 tablespoons grated Parmesan
5 sheets no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
  • Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
  • Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

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