MEAT FILLING:

1/2 lb. sausage (can be hot)
3/4 c. chopped onions
1/4 tsp. garlic powder
1 tbsp. parsley flakes
1/4 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt & pinch of pepper
1 sm. can (6 oz.) tomato paste

Brown sausage and ground beef. Strain and add remaining ingredients. Simmer for 15 to 30 minutes.

CRUST:

2 cans Pillsbury crescent rolls
4 slices mozzarella cheese (or 8 oz. grated)
1 tbsp. milk to brush over top of lasagna
1 tbsp. sesame seeds

CHEESE FILLING:

1 c. cottage cheese
1 egg
1/2 c. Parmesan cheese

Combine Filling ingredients and beat well.

Flatten crescent dough out on a cookie sheet so that it's a wide flat surface. Layer part of the meat filling on the dough, leaving a 3" to 4" margin of dough. Then alternate the cheese and meat filling until the meat and cheese fillings are used up. Then place 4 slices of mozzarella cheese on top of last layer. Fold corners of crescent dough up over filling being sure there aren't any holes, otherwise filling will leak out. Brush top of lasagna with milk, then sprinkle with sesame seeds. Bake at 375 degrees for 20 to 25 minutes or until browned. Slice as for a pie. Serves 6 to 8.