Preheat oven to 375 deg F.
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 3 cm of each 33 cm end. Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers. Place cheese slices over meat filling.
Fold 33 cm ends of dough rectangle over filling 3 cm. Pull long sides of dough rectangle over filling, being careful to overlap edges only 1 cm. Pinch overlapped edges to seal. Brush with milk; sprinkle with sesame seed. Bake at 190ºC 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.