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1
Preheat oven to 375F.
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2
MEAT FILLING: In large skillet, brown meat; drain.
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3
Add all meat filling ingredients.
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4
Simmer, uncovered, for 5 minutes.
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5
(Meat mixture may be made ahead and refrigerated.)
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6
CHEESE FILLING: Combine all ingredients.
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7
CRUST: Separate crescent dough into 8 rectangles.
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8
On ungreased cookie sheet, place dough rectangles together overlapping edges (about a 15x13 inch rectangle.)
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9
Press edges and perforations to seal well.
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10
Spread half of meat filling lengthwise down center half of dough to within 1 inch of each 13-inch end.
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11
Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers.
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12
Place cheese slices over meat filling.
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13
Fold 13-inch ends of dough rectangle over filling 1 inch.
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14
Pull long sides of dough rectangle over filling, being careful to overlap edges only 1/4 inch.
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15
Pinch overlapped edges to seal.
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16
Brush with milk; sprinkle with sesame seed.
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17
Bake at 375F (190C) for 20 to 25 minutes or until deep golden brown.
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18
Note: Lasagna may be prepared ahead of time, covered with plastic wrap and refrigerated for 2 to 3 hours before baking.
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19
Increase baking time to 25 to 30 minutes.
