Meatball Lasagna
By: Anonymous
Published: Monday, November 30, 2009 - 1:36pm

Ingredients




1 ct ricotta cheese - (15 oz)
1 cup ct onion-and-chive flavored cream  (8 oz), softened
1/4 cup chopped fresh basil
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1 lrg egg lightly beaten
2 cups shredded mozzarella cheese - (8 oz) divided
1 pkt shredded Parmesan cheese - (3 oz) divided
2 ounces jar tomato basil pasta 1 pkt egg roll wrappers - (16 oz)
60 frozen cooked Italian-style meatballs (to 64)

Preparation

1 Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside. 2 Sread 1 cup pasta sauce in bottom of a lightly greased 13- by 9-inch baking dish. Cut egg roll wrappers in half lengthwise; arrange 10 halves over pasta sauce. (Wrappers will overlap.) Top with meatballs. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce. 3 Bake at 350 degrees for 50 minutes. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes. 4 This recipe yields 8 servings. 5 Comments: For testing purposes only, we used Classico Tomato and Basil pasta sauce.