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Veggie Crescent Lasagna

Veggie Crescent Lasagna

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A Bake-Off® Contest classic! Enjoy mouthwatering lasagna flavors between flaky Crescent layers and lots of veggie flava!MORE+LESS-

Updated October 7, 2014

Make with

Pillsbury Crescents


(14.5 oz) can Muir Glen™ organic fire roasted diced tomatoes


teaspoons Italian Seasoning


tablespoons pesto sauce


cup onion, finely chopped


cans Pillsbury™ Refrigerated Crescent Dinner Rolls


cup mozzarella cheese, grated

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  • 1

    In a small bowl, stir together the tomatoes, salt, Italian Seasoning, and brown sugar.

  • 2

    In another small bowl, toss the spinach and pesto together, just enough to coat the spinach leaves.

  • 3

    In a small, nonstick skillet heated to medium-high heat, cook the onions for about a minute, then add the turkey. Cook until fully browned.

  • 4

    Unroll both cans of dough into 4 long rectangles. Place dough rectangles side by side, on an ungreased cookie sheet; firmly press edges and perforations to seal. Press to form 15x13-inch rectangle.

  • 5

    Spoon half of the tomato mixture in a 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Sprinkle half the spinach and meat mixtures on top. Sprinkle half the cheese on top, then add a second layer of each filling on top. Finish with mozzarella.

  • 6

    Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with poppy seed.

  • 7

    Bake at 375°F. for 23 to 27 minutes or until deep golden brown.

Expert Tips

  • Saute 2 cups of diced veggies (bell peppers, mushrooms, etc.) and substitute for the browned ground turkey if desired.

No nutrition information available for this recipe

More About This Recipe

  • The Pillsbury Bake Off is coming up -- get psyched with this twist on a crescent lasagna recipe from a past Bake Off Contest!

    'Tis the season for baking. Pillsbury baking, that is! To celebrate this year's Pillsbury Bake-Off, we're bringing back a few of the classics. And this recipe is an old-time classic with a newfangled twist on flavor.

    Pillsbury Crescents wrap themselves around traditional lasagna fillings in this Crafty Crescent Lasagna Bake Off recipe of the past.

    But, rather than using heavy sausages and red meat, we've swapped this recipe out with ground turkey and bright green spinach in our Veggie Crescent Lasagna version! This recipe is so simple, and so delicious, it might just become a fave in your own kitch!

    For starters, nab yourself two cans of these little babies.

    Roll them out, press them into a large rectangle, then fill 'er up with pesto-tossed spinach, a homemade fireroasted tomato sauce, and browned ground turkey. Don't forget the mozzarella!

    Wrap up your little bundle.

    Bake and prepare yourself for some seriously fabs dinner tonight!

    All you gotta do is slice it up and enjoy it!

    See what I mean? This is the very best of the Bake Off. And now it's in your belly. Grrr.

    Veggie Version

    Saute 2 cups of diced veggies (bell peppers, mushrooms, etc.) and substitute for the browned turkey if you'd like!

    More About the Bake-Off Contest

    Want to know more? Click here to check out everything about the Bake Off, from this year's entries to when the winner will be announced!

    More Bake-Off Contest Recipes

    For some savory recipes from Bake Off Contests of the past, try these:

    Tuscan Splendor Spinach Braid Recipe
    Beef 'n Beans with Cheesy Biscuits Recipe
    Chicken and Black Bean Tostizzas Recipe
    Savory Crescent Chicken Squares Recipe
    Spicy Provalone Cheese Pizza Recipe

    Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

Garden Vegetable Lasagna

If you’re looking for a lasagna that is lighter than most– and one that will use up some of your garden vegetables, then this Garden Vegetable Lasagna is for you.

All of that cheesy goodness in this lasagna is what I really love about it. It’s made a little bit healthier, but there is still plenty of cheese… because how can you go light on cheese? You can’t! That makes this vegetable lasagna a desirable one- even though it’s not packed with a rich and decadent meat sauce.

This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce.

It’s not too late to grab all of the summery garden veggies to make this meal (or my Garden Vegetable Quiche!) I promise you won’t miss the meat in this vegetable lasagna recipe. The vegetables are hearty enough to hold their own in the layers of the lasagna, and they help pack a punch of fresh flavor too. I love that you can enjoy this decadent pasta dish, but it’s so much lighter than traditional pasta dishes so it’s practically guilt-free!

If you happen to be following a lighter style of eating, then this is a good pasta recipe for you to enjoy. The lasagna is divided into twelve servings. If you are on the Weight Watchers program, one serving of this lasagna counts at 7 WW SmartPoints on all color programs.

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Perfect vegetable lasagna

Here is a theory: There are two types of picky people, those that are totally fine just never experiencing a life with, I don’t know, tomatoes or bananas or pickles or raisins (yes, I’ve read your comments — all of them) and then there is the kind that finds their epicurean limitations to constrict like an uncomfortable jacket they’d love to shed if they could figure out how. I, a lifelong Picky Person, am the latter. Over the years creating and sharing recipes for this site, I’ve embraced so many things I once thought I didn’t like [insert basically half the ingredients in anything here, ever], but it turned out I just didn’t like the way they were usually made.

And now the time has come for me to get over my lasagna issues. What are you saying? you might ask. There are two lasagna recipes in the archives. You love them both! And it’s true. What I have struggled with is what I’d call The Usual Vegetable Lasagna. I want something as bubbling, bronzed, and brick-like as a classic lasagna should be, but I needed to fix a few things along the way.

– Most vegetable lasagna recipes are meat lasagnas with a footnote that you can just leave the meat out. But I wanted one that celebrated the presence of vegetables, a lot of them. And I wanted us to be able to choose our own vegetable adventure based on what we could get and what we like. Here, I use 4 diced cups of mushrooms, onions, and fennel, plus spinach. In the summer it might be zucchini and eggplant. You pick what you like with sauce, cheese, and pasta.

– I know it’s just me, but I find no-boil lasagna noodles too thin and unacceptably bereft of ruffly edges. But I also hate boiling lasagna noodles, which. as we all know, stick to everything and also themselves and you spend a good 15 minutes peeling and tearing them to get them spread in a pan and wondering why you didn’t just make baked ziti, which would never do you like this. I don’t know why it took me so long to just use the lasagna noodles I like and soak them in hot tap water for 10 minutes and letting the rest happen in the oven, but I finally did and will never make lasagna from dried noodles another way again.

– I’ve never liked the texture of baked ricotta. Fresh ricotta is pure bliss, of course, but it gets so grainy and dry when baked with sauce and noodles, I was happy to use a smooth, rich bechamel instead. (Both previous lasagnas are bechamel lasagnas.) But here I experimented with adding some heavy cream to ricotta to keep it from baking up dry and really liked the effect. You may not need or want it here, but if the above mimics your feelings about lasagna, you’re in for a treat.

– My last quibble with many lasagna recipes is the height. Quite often, hearty lasagna recipes call for less than a pound of noodles, building 4, instead of 5, layers, which settle into a nice but kind of squat lasagna. I’d prefer a full five tiers — a beautiful thing to behold, especially when the top layer is crackly with bronzed melted cheese over a thin slick of garlicky tomato sauce. Well, I learned why. The former fits nicely in a standard 9吉-inch baking dish with 2.5-inch sides. The latter appears to and then your oven floor tells you a different story. So, this is where the story was supposed to end: me muttering under my breath about the burning smell, chalking the lasagna up to a failure. But, I mean, it’s not like it was going into the trash. I waited about 45 minutes to cut into it, which is a great thing to do if you don’t like burning your mouth of food it also gives the lasagna time to set up. Instead of finding a sloshy mess inside, I found nirvana: no extra liquid, no sog, just a perfectly set up, sky-high lasagna masterpiece. We need this. We want this. We should not compromise. Bake it over a tray to catch drips and you won’t have to, either.


Perfect Vegetable Lasagna

  • Servings: 8 to 12
  • Time: 2 hours
  • Source: Smitten Kitchen
Vegetables and sauce

Make the sauce: In the same pan, heat remaining 2 tablespoons olive oil. Add garlic, a couple pinches of red pepper flakes and up to a full teaspoon if you want it spicy, and oregano and cook together for 30 seconds to 1 minute, until the garlic is just barely golden. Add tomato paste (save the can) and cook for 3 to 4 minutes, don’t worry if it seems to be drying out. Add two tomato paste cans of water (a total of 1 1/4 cups) and stir up any stuck bits, cooking until smooth. Add canned tomatoes, 1 teaspoon salt and basil, if you’re using it. Simmer mixture together for 4 to 5 minutes adjust seasonings to taste. You’ll have 4 cups of sauce.

Assemble lasagna: Heat oven to 400 degrees F. Place lasagna noodles in a large bowl or baking dish and cover with the hottest tap water you can get. Soak for 10 minutes. Mix mozzarella and parmesan. Mix ricotta with heavy cream, if you want to keep it as creamy as possible (skip cream if this doesn’t bother you) and season the ricotta with some salt and black pepper.

Coat a 9吉 baking dish at least 2.5 inches deep and ideally 3 inches deep lightly with oil or nonstick spray. Pour 1/3 sauce and spread it evenly. Shake water off noodles and arrange your first layer of noodles, slightly overlapping their edges.

Dollop 1/4 of the ricotta (about 1/2 cup) over noodles and spread it in an even layer with a spoon or spatula. Add 1/4 of vegetable mixture, then about 1/5 of mozzarella-parmesan mixture (just eyeball it). Pour a scant cup (more than 3/4 cup, less than 1 cup) of sauce evenly over cheese. Place next layer of noodles on top. Repeat this process (1/4 of ricotta, 1/4 of the vegetables, 1/5 of the mozzarella-parmesan, scant 1 cup of sauce) three times, using up all but the mozzarella-parmesan mixture and about 1/3 cup of the sauce.

Place final layer of noodles on top, spread the remaining sauce thinly over it and scatter the top with the remaining mozzarella-parmesan mixture.

Bake lasagna: Cover a large tray with foil (for easy cleanup) and place baking dish on top of it. Lightly coat a piece of foil with nonstick spray and tightly cover baking dish with foil, oil side down. Bake with the foil on for 30 minutes, or the pasta is tender — a knife should easily go through. Remove foil (carefully, so carefully) and bake for another 20 minutes, until lasagna is golden on top and bubbling like crazy. Keep it in the oven another 5 minutes for a darker color.

Wait, then serve: The best lasagna has time to settle before you eat it. When it comes out of the oven, it might seem like it’s a sloshy mess, but 45 minutes later (mine is always still very hot, but you might need less time in a cold kitchen) it will be glorious — the excess water absorbed into the noodles and filling, and ready for a relatively clean slice.

Do ahead: Leftovers should stay in the pan. I like to reheat lasagna with the foil off because I like it when the top gets very dark.

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