--Meat Filling-- 1 pound ground beef 3/4 cup chopped onion 1/2 clove garlic -- minced 1 tablespoon parsley flakes 1/2 teaspoon leaf basil 1/2 teaspoon leaf oregano 1/2 teaspoon salt 1 dash pepper 1 can tomato paste -- (6 oz.) --Cheese Filling-- 1 cup creamed cottage cheese 1 egg 1/4 cup grated Parmesan cheese --Crust-- 2 cans refrigerated crescent rolls (8 oz each) 2 slices Mozzarella cheese -- (7x4 inches) 1 tablespoon milk 1 tablespoon sesame seed Preheat oven to 375 deg F. MEAT FILLING: In large skillet, brown meat; drain. Add all meat filling ingredients. Simmer, uncovered, for 5 minutes. (Meat mixture may be made ahead and refrigerated.) CHEESE FILLING: Combine all ingredients. CRUST: Separate crescent dough into 8 rectangles. On ungreased cookie sheet, place dough rectangles together overlapping edges (about a 15x13 inch rectangle.) Press edges and perforations to seal well. Spread half of meat filling lengthwise down center half of dough to within 1 inch of each 13-inch end. Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers. Place cheese slices over meat filling. Fold 13-inch ends of dough rectangle over filling 1 inch. Pull long sides of dough rectangle over filling, being careful to overlap edges only 1/4 inch. Pinch overlapped edges to seal. Brush with milk; sprinkle with sesame seed. Bake at 375F for 20 to 25 minutes or until deep golden brown. Note: Lasagna may be prepared ahead of time, covered with plastic wrap and refrigerated for 2 to 3 hours before baking. Increase baking time to 25 to 30 minutes.
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