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Veggie Crescent Lasagna

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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A Bake-Off® Contest classic! Enjoy mouthwatering lasagna flavors between flaky Crescent layers and lots of veggie flava!
Updated May 11, 2021
Make With
Pillsbury Crescents
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  • 1 (14.5 oz) can Muir Glen™ organic fire roasted diced tomatoes
  • 1/2 teaspoon salt
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons brown sugar
  • 2 tablespoons pesto sauce
  • 1 cup spinach
  • 1 pound ground turkey
  • 1/4 cup onion, finely chopped
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 cup mozzarella cheese, grated
  • 1 tablespoon milk
  • 1 teaspoon poppy seeds


  • 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

  • tip 1
    Saute 2 cups of diced veggies (bell peppers, mushrooms, etc.) and substitute for the browned ground turkey if desired.

Nutrition Information

No nutrition information available for this recipe
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