Crescent Lasagna
Sauce
6 ounces tomato sauce or 6 ounces tomato paste with desired seasonings
Cheese filling
ΒΌ cup grated parmesan cheese
1 cup ricotta cheese
1 egg
Crust
2 cans refrigerated crescent rolls, (8-oz.)
2 slices mozzarella cheese, (7×4-inch)
1 tablespoon milk (optional)
1. Heat oven to 375F. In small bowl, combine all cheese filling ingredients; blend well. Unroll one package of dough onto a cookie sheet. Press the dough into a rectangle, sealing all of the seams.
2. Spoon half of the tomato sauce to within 1 inch of the sides. Spoon cheese filling over tomato sauce; spoon remaining tomato sauce evenly over cheese mixture. Arrange mozzarella cheese slices over tomato sauce.
3. Place second roll of dough on top. Press 1″ of the sides together all around. Seal any seams. Brush with milk, if desired.
4. Bake at 375F. for 23 to 27 minutes or until deep golden brown.
*Meat eaters can brown 1/2 lb. pork sausage and 1/2 lb. ground beef and add it to the tomato sauce 