I absolutely loved this! It has all the flavors of lasagna on top of a crescent roll crust. This dish is assembled as it bakes. You bake the crust for a few minutes, add the meat, bake, add the cheese layer and bake some more. I browned the meat ahead of time so this didn’t have any real prep work. I just prepared the next layer while the current layer baked. We both really liked this. It was even good reheated the next day. Serve this with a side salad for a quick Italian feast!
1 12-ounce can large crescent roll dough
1 pound Italian sausage, cooked and drained
2 cups shredded mozzarella
¾ cup ricotta cheese
1 cup marinara sauce
1 ½ tsp Italian seasoning
Preheat oven to 350.
Lightly spray a 9-inch pie plate with cooking spray. Separate crescent rolls into 8 triangles. Press triangles and press into bottom of pie plate. Bake for 10 minutes.
Remove crust from oven and top with sausage and 1 cup of cheese. Put back in the oven for 5 minutes, until cheese is melted.
Remove crust from oven and spread ricotta cheese on top of sausage. Sprinkle with ¾ tsp Italian seasoning. Top with spaghetti sauce. Spread remaining cheese over spaghetti sauce and sprinkle with remaining Italian seasoning.
Bake for 10 minutes, or until cheese is melted. Allow to cool for 10 minutes before slicing.