Lasagna Wellington

1 pound ground beef
1 tablespoon parsley
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
Pepper, to taste
Minced garlic, to taste
1 (6-ounce) can tomato paste
1 egg
1 cup cottage cheese (or low-fat)
1/4 cup Parmesan cheese
2 cans crescent rolls
1 small can sliced mushrooms
Sliced olives, amount as desired
1 Portuguese sausage chopped into cubes, cooked and drained
6 ounces grated mozzarella cheese

Brown together the ground beef, parsley, basil, oregano, salt, pepper and garlic to taste. Drain, then add tomato paste and simmer over low heat for 15 minutes.

Meanwhile, blend together the egg, cottage cheese and Parmesan cheese in a separate bowl; set aside.

Grease a 9-by-13-inch pan with margarine or butter. Line pan with 1 can of crescent rolls. Pinch sides together to connect the seams.

Pack in meat mixture, egg and cheese mixture, sliced mushrooms, sliced olives, pre-cooked Portuguese sausage and grated mozzarella cheese.

Cover with remaining can of crescent rolls. Again, pinch sides together to connect the seams, and also to form a seal with the pan. Rub the top with milk or margarine and sesame seeds, if desired.

Bake at 375 degrees until golden brown, about 15 minutes. Remove from oven and let lasagna set for about 10 minutes (for easier cutting), the cut and serve.

Note:
In the 3/17/93 "Honolulu Advertiser, Hawaii newspaper, there is a recipe from Kristi Lee Higuchi called Lasagna Wellington. Kristi says the original recipe called for pepperoni, but she substituted Portuguese sausage. -it gave it more zest. It's similar to an Italian dish, but with a local flair. And the crescent roll crust is so flaky, it just melts in your mouth. - rec.food.recipes/lasmura/1993