Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil and the 1 lb of sausage. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
To the browned sausage, stir in the can of tomato sauce, 1 tablespoon of Italian seasoning, and 1 tablespoon of minced garlic. Allow it to simmer for about 5 minutes. Remove from heat.
In a mixing bowl, combine 1 cup of cottage cheese, 1 large egg, 2 teaspoons of parsley, and ½ cup of Parmesan cheese. Mix until well combined.
In a greased 9x13 inch baking dish, roll out one can of crescent roll sheets to cover the bottom. Pinch seams together to create a solid crust. Layer half of the sausage mixture over the dough, followed by half of the cottage cheese mixture. Top with 6 slices of mozzarella cheese. Repeat the layers, finishing with the remaining sausage mixture and mozzarella.
Roll out the second can of crescent roll sheets and lay it over the top, pinching seams together. Sprinkle the remaining ½ cup of Parmesan cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Once baked, remove the Crescent Lasagna from the oven and let it cool for about 10 minutes. Serve warm, garnished with additional parsley if desired.
