Recipe: Cheesy Biscuit Lasagna (using refrigerated biscuit dough)

CHEESY BISCUIT LASAGNA

1 pound ground beef
1 (28 ounce) jar spaghetti sauce
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1 (12 ounce) can Pillsbury Big Country Refrigerated Buttermilk Biscuit dough
4 ounces shredded mozzarella cheese (1 cup)
1/2 cup cottage cheese
1 tablespoon dried parsley flakes
1/2 teaspoon instant minced onion
1/2 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese

Heat oven to 400 degrees F.

In large skillet, brown ground beef until thoroughly cooked; drain.

Stir in spaghetti sauce, garlic powder, Italian seasoning and pepper. Cover; simmer 10 minutes.

Separate dough into 10 biscuits; press or roll each biscuit to a 4-inch circle; set aside.

In small bowl, combine mozzarella cheese, cottage cheese, parsley flakes, onion and basil; blend well.

Place about 2 tablespoons cheese mixture on each circle. Fold dough in half over filling, press edges with fork to seal.

Pour hot meat mixture into ungreased 13x9-inch baking dish; arrange filled biscuits on top. Sprinkle with Parmesan cheese.

Bake for 15-18 minutes or until biscuits are golden brown.

Makes 5 servings
Source: Recipe booklet: Pillsbury Soup and Crock Pot Recipes - Grands Insert