Crescent Lasagna – Spicy Southern Kitchen

With this Crescent Lasagna recipe you get all the flavors of lasagna between flaky layers of crescent roll dough. A meaty meat sauce and cream cheese layer are sandwiched between layers of buttery crescent dough to make an unbelievably delicious family meal.

Crescent Lasagna on a plate with salad.

Crescent Roll Dough

This recipe makes use of one of my favorite kitchen shortcuts- refrigerated Crescent Roll Dough. I use Pillsbury Crescent Roll Dough. You can use either the crescent dough or crescent sheets. If using crescent dough, you will have to press on the perforations to seal them. I also love to use crescent dough to make these Sloppy Joe Squares, Crescent Beef Burritos, and Sausage and Crescent Roll Casserole.

Square of lasagna on baking sheet.

Meat Filling

A super thick tomato meat sauce, with both ground beef and Italian sausage for supreme flavor, is spread on top of a rectangle of crescent roll dough.

Cheese Filling

Next comes a cheese mixture made from cottage cheese, 2 eggs, and Parmesan cheese. If you don’t like cottage cheese, use ricotta cheese. I think using cottage cheese for a lasagna is a southern thing. But even if you think you don’t like cottage cheese, try it for lasagna. It is super, super creamy.

Crescent Lasagna

A thick layer of shredded mozzarella cheese comes next and then a second can of crescent roll dough is unrolled and placed on top.

Meat and cheese layer on crescent dough.

The only slightly tricky part of this recipe is getting the top and bottom layers of crescent roll dough sealed around the edges. And it’s difficult to get it perfectly shaped.

Whole baked lasagna on rimmed baking sheet.

But with a meal that tastes this yummy, does it really matter what it looks like?

Variations and Substitutions

  • Use all ground beef or all Italian sausage.
  • Use ground turkey to make it a little lighter.
  • Make it spicy. Add half a teaspoon of crushed red pepper flakes.
  • Sub ricotta cheese for cottage cheese.
  • Add sauteed mushrooms.
Crescent Lasagna on plate with salad.

Can Crescent Lasagna Be Frozen?

Yes! Bake the lasagna and let it cool completely. Wrap it in plastic wrap and then in aluminum foil. Freeze for up to 3 months.

Meat sauce, gooey cheese, and buttery dough is always a winning combination!

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Crescent Lasagna slice on plate with salad.

More Lasagna Recipes

  • Preheat oven to 375 degrees and lightly grease a rimmed baking sheet.Note: Or you can line it with parchment paper.
  • In a large skillet, brown ground beef and Italian sausage, breaking meat apart with a wooden spoon as it cooks. Once you get the meat crumbled, add onion and cook 3 to 4 minutes.

  • Add garlic and cook 1 minute.

  • Add Italian seasoning, tomato paste, and salt and pepper. Cook 2 to 3 minutes and remove from heat. Mixture will be very thick.

  • In a medium bowl, whisk together eggs and cottage cheese. Stir in Parmesan cheese. Set aside.

  • Unroll one can of crescent dough and place on prepared baking sheet. Press together edges and perforations between pieces of crescent roll dough to make one continuous piece of dough.

  • Spread meat mixture on top of dough to within 1 inch of the sides.

  • Spread cottage cheese mixture on top of meat mixture.

  • Spread mozzarella over cottage cheese mixture.

  • Unroll second can of dough and place on top. Press together edges and perforations.

  • Press the edges of the top piece of dough together with the bottom edge to make a seam all the way around the rectangle.

  • Combine 1 tablespoon melted butter with garlic sauce and chopped parsley and brush on top of dough.

  • Place in oven for 25 to 27 minutes, until golden brown.

To make this lasagna spicy, add half a teaspoon of crushed red pepper flakes to the meat sauce.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Calories: 536kcal | Carbohydrates: 28g | Protein: 23g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 1386mg | Potassium: 353mg | Fiber: 1g | Sugar: 9g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 2mg

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Originally published September 1, 2015.

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