We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Crescent Heart-Topped Lasagna Casserole

(16)
  2 reviews
  • 35 min prep time
  • 1 hr 10 min total time
  • 12 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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.

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™ refrigerated Crescent Dough Sheet
1
tablespoon butter or margarine, melted
1/4
to 1/2 teaspoon garlic powder

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
14g
69%
Trans Fat
3g
3%
Cholesterol
85mg
28%
Sodium
1370mg
57%
Total Carbohydrate
70g
23%
Dietary Fiber
5g
19%
Sugars
18g
18%
Protein
34g
34%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
35%
35%
Iron
30%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved