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Crescent Heart-Topped Lasagna Casserole Recipe
Ingredients
- 1 lb (500 g) lean ground beef
- 1/2 cup chopped onion (1 medium)
- 3 cups tomato pasta sauce
- 1 1/2 cups water
- 3 cups uncooked mini lasagna (mafalda) noodles
- 1 cup part-skim ricotta cheese
- 1 1/4 cup frozen cut broccoli, slightly thawed
- 1 cup shredded Italian cheese blend
- 1/4 cup grated Parmesan cheese
- 1 can (8 count) Pillsbury™ refrigerated crescents
- 1 tablespoon butter or margarine, melted
- 1/4 to 1/2 teaspoon garlic powder
| PREP TIME 35m |
COOK TIME 35m |
TOTAL TIME 1h10m |
YIELD 6 servings |
|---|
Instructions
- Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is browned and thoroughly cooked; drain. Add tomato pasta sauce and water; mix well. Heat to boiling. Add noodles; return to boiling. Reduce heat to medium; cover and cook 12 to 15 minutes, stirring occasionally, until noodles are tender.
- Meanwhile, in medium bowl, mix ricotta cheese and broccoli.
- Spoon about half of beef mixture into ungreased 12x8-inch (2-quart) glass baking dish. Spoon and slightly spread ricotta cheese mixture over top. Sprinkle with Italian cheese blend and Parmesan cheese. Top with remaining beef mixture.
- Unroll dough; separate dough into 4 rectangles; firmly press perforations to seal.
- Form 2 stacked rectangles by placing 1 rectangle on top of another. Starting with both short sides of each rectangle, roll up sides so rolls meet in centre. Cut each roll into 6 slices. Pinch bottom edge of each slice to form heart shape. Place over warm beef mixture. Brush hearts with butter; sprinkle with garlic powder.
- Bake 30 to 35 minutes or until hearts are deep golden brown.
A recipe from life made delicious
2018-07-10
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