MEAT FILLING: In large skillet, brown meat; drain. Add all meat filling
ingredients. Simmer, uncovered, for 5 minutes. (Meat mixture may be made ahead
and refrigerated.)
CHEESE FILLING: Combine all ingredients.
CRUST: Separate crescent dough into 8 rectangles. On ungreased cookie sheet,
place dough rectangles together overlapping edges (about a 15x13 inch
rectangle.) Press edges and perforations to seal well.
Spread half of meat filling lengthwise down center half of dough to within 1
inch of each 13-inch end. Top meat filling with cheese filling; spoon
remaining meat filling over top, forming three layers. Place cheese slices
over meat filling.
Fold 13-inch ends of dough rectangle over filling 1 inch. Pull long sides of
dough rectangle over filling, being careful to overlap edges only 1/4 inch.
Pinch overlapped edges to seal. Brush with milk; sprinkle with sesame seed.
Bake at 375F for 20 to 25 minutes or until deep golden brown.
Note: Lasagna may be prepared ahead of time, covered with plastic wrap and
refrigerated for 2 to 3 hours before baking. Increase baking time to 25 to 30
minutes.
