Crescent Heart-Topped Lasagna Casserole

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


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


  1. 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. 2 Meanwhile, in medium bowl, mix ricotta cheese and broccoli.
  3. 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. 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. 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. 6 Bake 30 to 35 minutes or until hearts are deep golden brown.




Nutrition Information

Recipe Step Photos

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