Skip the fussy noodles and make lasagne the easy way with buttery crescent dough. This cozy bake layers seasoned meat sauce, creamy ricotta, and melted cheese between soft, golden crescents. It’s comfort food with a clever twist, perfect for weeknights or a casual get-together.
The taste is classic lasagne, but the prep is faster and the texture is a little lighter. If you love big flavor without the hassle, this one earns a spot in your rotation.
Why This Recipe Works
This recipe trades traditional pasta for crescent dough, which bakes into tender layers that soak up sauce without getting soggy. The dough also adds a subtle buttery note that pairs perfectly with tomato and cheese.
Using a simple, hearty meat sauce keeps things satisfying while a ricotta-and-egg blend brings creaminess and structure. Everything bakes in one pan, so cleanup is easy and the slices hold together nicely. You get familiar lasagne flavors with a quicker, more forgiving method.
What You’ll Need
- 2 cans (8 oz each) refrigerated crescent roll dough (original, not sweet)
- 1 lb ground beef (or Italian sausage, or a mix)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 1/2 cups shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
- Olive oil or cooking spray for the pan
Instructions
- Preheat and prep the pan. Heat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Cook the meat. In a large skillet over medium heat, cook the ground beef with the chopped onion until the meat is browned and the onion is soft, 6–8 minutes. Drain excess fat if needed.
- Add aromatics and sauce. Stir in the garlic and cook 30 seconds. Add the marinara, Italian seasoning, and red pepper flakes.
Season with salt and pepper. Simmer 3–5 minutes to meld flavors, then remove from heat.
- Mix the ricotta layer. In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and a few grinds of pepper. Stir until smooth.
- Build the bottom crust. Unroll one can of crescent dough.
Press seams together to form a sheet. Lay it in the baking dish, stretching gently to fit. Press into corners for full coverage.
- Pre-bake the base. Bake the bottom layer for 6–7 minutes until just set and lightly puffed.
This keeps it from getting soggy.
- Layer it up. Spread half the meat sauce over the par-baked dough. Dollop and spread half the ricotta mixture on top. Sprinkle with 1 cup mozzarella.
- Add the second layer. Repeat with the remaining meat sauce and ricotta.
Sprinkle with another 1 cup mozzarella.
- Top with crescents. Unroll the second can of crescent dough, press seams to seal, and lay it over the filling. Stretch gently to cover. Cut a few small slits on top for steam.
- Finish with cheese. Sprinkle the remaining 1/2 cup mozzarella and a little extra Parmesan over the top for a golden finish.
- Bake. Place the dish on the center rack and bake 20–25 minutes, until the dough is deep golden and the cheese is melted and bubbly.
- Rest and serve. Let it rest 10 minutes so layers set.
Sprinkle with fresh parsley, slice into squares, and serve warm.
How to Store
- Refrigerate: Cool completely. Cover tightly or transfer to an airtight container. Keep up to 4 days.
- Freeze: Wrap individual portions in foil, then place in a freezer bag.
Freeze up to 2 months.
- Reheat: For best results, reheat covered in a 350°F oven for 15–20 minutes. Microwave individual slices in 45–60 second bursts until hot. Add a splash of water and cover to keep it moist.
Why This is Good for You
This lasagne delivers balanced satisfaction: protein from the meat and ricotta, calcium from the dairy, and sustained energy from the dough.
You can easily boost nutrients by adding vegetables like spinach, mushrooms, or zucchini to the sauce. Using part-skim ricotta and lean ground beef helps reduce saturated fat while keeping the dish hearty. Portion control is simple—one square with a salad makes a complete, filling meal.
It’s comfort food you can tailor to your goals.
Common Mistakes to Avoid
- Skipping the par-bake: Baking the bottom dough for a few minutes prevents a soggy base.
- Not sealing dough seams: Press seams firmly to avoid leaks and uneven baking.
- Too much sauce: Keep the layers moderate. Excess sauce can lead to a mushy center.
- Cutting too soon: Resting time helps the layers set and makes cleaner slices.
- Under-seasoning: Season the sauce and ricotta mixture. Crescents are mild and benefit from bold flavor.
Variations You Can Try
- Spinach and Mushroom: Sauté sliced mushrooms and wilt a few cups of spinach.
Fold into the meat sauce or swap for a veggie-only version.
- Italian Sausage: Use mild or hot sausage for a richer, more aromatic sauce. Drain well.
- White Lasagne: Swap marinara for a light Alfredo or béchamel. Add shredded rotisserie chicken and broccoli for a creamy twist.
- Margherita Style: Keep it vegetarian with marinara, fresh basil leaves, and slices of fresh mozzarella under the top dough.
- Spicy Arrabbiata: Use spicy marinara, add extra red pepper flakes, and finish with a drizzle of chili oil after baking.
- Lighter Take: Part-skim ricotta, reduced-fat mozzarella, and lean turkey make it lighter without losing flavor.
- Herb Boost: Mix chopped basil and parsley into the ricotta for a fresh, green lift.
FAQ
Can I make this ahead of time?
Yes.
Assemble the lasagne through step 10, cover, and refrigerate up to 24 hours. When ready to bake, uncover and add a few extra minutes in the oven to account for the chill.
Do I have to pre-bake the bottom dough?
It’s highly recommended. That quick bake sets the dough and keeps the base from turning soggy under the sauce.
What if I only have crescent sheets?
Crescent sheets work perfectly.
They’re seamless, so you can skip pressing the seams and just fit the sheets to the pan.
Can I make it vegetarian?
Absolutely. Replace the meat with sautéed mushrooms, zucchini, spinach, or a mix of your favorite vegetables. Season well to build flavor.
How do I keep the top from over-browning?
If the top is browning too fast, loosely tent the dish with foil during the last 5–10 minutes of baking.
Remove the foil at the end for a final melt.
What’s the best side to serve with this?
A crisp green salad with a tangy vinaigrette balances the richness. Garlic green beans or roasted broccoli are great, too. Warm breadsticks if you want extra comfort.
Can I use cottage cheese instead of ricotta?
Yes.
Blend cottage cheese in a food processor until smooth for a closer ricotta-like texture. Season it well and proceed as written.
How do I know it’s done?
The crescent top should be deep golden, and the edges should be bubbling. A knife inserted in the center should feel hot to the touch when you pull it out.
Will gluten-free dough work?
If you can find gluten-free crescent-style dough, it should work, though texture may vary.
Keep an eye on baking time and color.
Can I double the recipe?
You can bake two pans side by side. Rotate them halfway through to ensure even browning. Add a few extra minutes as needed.
Final Thoughts
Crafty Crescent Lasagne gives you all the comfort of the classic with a fraction of the fuss.
The layers bake up golden, saucy, and cheesy, and the slices hold together beautifully. Keep it simple as written, or customize it with veggies, sausage, or a white sauce. Either way, it’s a weeknight winner that feels special without being complicated.
Set the table, grab a salad, and enjoy a warm square of easy, homemade goodness.