Meatball Lasagna

Name: Meatball Lasagna
Ingredients: 15 ounces part skim ricotta cheese; 8 ounces soft onion and chive cream cheese; 14 cup fresh basil, chopped; 12 teaspoon garlic salt; 12 teaspoon seasoned pepper; 1 large egg, lightly beaten; 2 cups shredded mozzarella cheese; 34 cup shredded parmesan cheese; 52 ounces tomato basil pasta sauce (2 jars 26oz); 16 ounces egg roll wrappers; 60 frozen italian style meatballs, cooked

11 ingredients

14 steps

Ingredients

15 ounces part skim ricotta cheese
8 ounces soft onion and chive cream cheese
14 cup fresh basil, chopped
12 teaspoon garlic salt
12 teaspoon seasoned pepper
1 large egg, lightly beaten
2 cups shredded mozzarella cheese
34 cup shredded parmesan cheese
52 ounces tomato basil pasta sauce (2 jars 26oz)
16 ounces egg roll wrappers
60 frozen italian style meatballs, cooked

Directions

1

Preheat oven to 350.
2

Stir together ricotta, cream cheese, basil, salt, pepper and egg until blended.
3

Stir in 1/2 cup mozzarella and 1/2 cup Parmesan; set aside.
4

Spread 1 cup pasta sauce in lightly greased 13x9-inch baking dish.
5

Cut egg-roll wrappers in half; arrange 10 halves over pasta sauce.
6

(Wrappers will overlap).
7

Top with meatballs.
8

Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella.
9

Arrange 10 wrappers evenly over mozzarella.
10

Spread ricotta mixture over wrappers; top with remaining wrappers and pasta sauce.
11

Bake for 1 hour.
12

Top with remaining Parmesan and mozzarella.
13

Bake for 10 minutes more.
14

Let stand for 15 minutes before serving.