Crescent Heart-Topped Lasagna Casserole

Flaky garlic bread hearts bake right on top of this lasagna-style casserole for a special all-in-one meal that will satisfy the heartiest of appetites.

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  • prep time 35 min
  • total time 1 hr 10 min
  • ingredients 12
  • servings 6
 

Ingredients

1
lb lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
1
jar (24 oz) tomato pasta sauce
1 1/2
cups water
3
cups uncooked mini lasagna (mafalda) noodles (6 oz)
1
cup part-skim ricotta cheese
1
box (9 oz) Green Giant® frozen cut broccoli, slightly thawed
1
cup shredded Italian cheese blend (4 oz)
1/4
cup grated Parmesan cheese
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon butter or margarine, melted
1/4
to 1/2 teaspoon garlic powder

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Meanwhile, in medium bowl, mix ricotta cheese and broccoli.
  • 3 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.
  • 4 If using crescent rolls: Unroll dough; separate dough into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 5 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 center. 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.
  • 6 Bake 30 to 35 minutes or until hearts are deep golden brown.
  • 1 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.
  • 2 Meanwhile, in medium bowl, mix ricotta cheese and broccoli.
  • 3 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.
  • 4 If using crescent rolls: Unroll dough; separate dough into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 5 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 center. 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.
  • 6 Bake 30 to 35 minutes or until hearts are deep golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
14g,
14%
Trans Fat
3g
3%
),
Cholesterol
85mg
85%;
Sodium
1370mg
1370%;
Total Carbohydrate
70g
70%
(Dietary Fiber
5g
5%
  Sugars
18g
18%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
25%;
Calcium
35%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.