Crescent Lasagna

--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.