Crescent Roll Lasagna
Elevate your weeknight dinners with this irresistible Crescent Roll Lasagna—a creative twist on the classic Italian favorite. Perfectly golden crescent roll dough replaces traditional pasta, creating layers of flaky, buttery goodness that cradles hearty ground beef, rich marinara sauce, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Seasoned with garlic, onion, and Italian herbs, this dish delivers all the comforting flavors of lasagna with a fun and easy-to-make twist. Ready in just 50 minutes, this recipe is a time-saving, family-friendly meal that’s guaranteed to impress. Serve it with a crisp side salad or garlic bread for an unforgettable dinner experience!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 24 ounces Marinara sauce
- 2 packages Crescent roll dough
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 Egg
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and sauté until softened, about 3 minutes.
Stir in the marinara sauce, Italian seasoning, salt, and pepper. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish, pinching any seams together to create an even layer.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth.
Spread half of the cheese mixture over the crescent roll layer in the baking dish.
Top the cheese mixture with half of the meat sauce, spreading evenly.
Unroll the second package of crescent roll dough and place it on top of the meat sauce, pinching seams as needed to form a layer.
Repeat the layering process by spreading the remaining cheese mixture over the crescent dough, followed by the remaining meat sauce.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and the cheese is bubbly and melted.
Remove from the oven and let the lasagna rest for 5-10 minutes before slicing into squares and serving.
Nutrition Facts
Calories |
4426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.1 g | 360% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 8959 mg | 390% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 67.5 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3679 mg | 283% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
