Meatball Lasagna

Name: Meatball Lasagna
Ingredients: 1 (15 ounce) container ricotta cheese; 1 (8 ounce) container soft chive & onion cream cheese; 1/4 cup chopped fresh basil; 1/2 teaspoon garlic salt; 1/2 teaspoon seasoned pepper; 1 large egg, lightly beaten; 2 cups shredded mozzarella cheese, divided; 1 (3 ounce) package shredded parmesan cheese, divided; 2 (26 ounce) jars tomato basil pasta sauce, divided; 1 (16 ounce) package egg roll wraps; 60 -64 frozen cooked italian-style meatballs

11 ingredients

15 steps

Ingredients

1 (15 ounce) container ricotta cheese
1 (8 ounce) container soft chive & onion cream cheese
1/4 cup chopped fresh basil
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1 large egg, lightly beaten
2 cups shredded mozzarella cheese, divided
1 (3 ounce) package shredded parmesan cheese, divided
2 (26 ounce) jars tomato basil pasta sauce, divided
1 (16 ounce) package egg roll wraps
60 -64 frozen cooked italian-style meatballs

Directions

1

Stir together first 6 ingredients until blended.
2

Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
3

Set aside.
4

Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 baking dish.
5

Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap).
6

Top with meatballs.
7

Spoon 3 cups pasta sauce over meatballs.
8

Sprinkle with 3/4 cup mozzarella cheese.
9

Arrange 10 wrappers evenly over mozzarella.
10

Spread ricotta cheese mixture over wrappers.
11

Top with remaining wrappers and pasta sauce.
12

Bake at 350F for 1 hour.
13

Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese.
14

Bake 10 more minutes.
15

Let stand 15 minutes before serving.