Meatball Lasagna

READY IN: 1hr 35mins
Recipe by internetnut

Eat half, save half. Cost per serving: $1.33. If you don't have frozen meatballs, you can use 2 pounds ground sirloin, cooked until no longer pink, drained and seasoned with 1 teaspoon each salt and italian seasoning. This came from All You. I have not tried this just posting for safe keeping.

Top Review by misty6786

Pretty good. I used Italian sausage, and reduced the servings to use an 8x8 baking dish. No cutting or overlapping of wrappers needed. It came out firm and nicely done. Cooking lasagna noodles is not worth the work, in my opinion. This definitely offers one way around that.

Ingredients Nutrition

  • 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. Stir together ricotta, cream cheese, basil, salt, pepper and egg until blended. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan; set aside.
  2. Spread 1 cup pasta sauce in lightly greased 13x9-inch baking dish. Cut egg-roll wrappers in half; 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. Arrange 10 wrappers evenly over mozzarella. Spread ricotta mixture over wrappers; top with remaining wrappers and pasta sauce.
  3. Bake for 1 hour. Top with remaining Parmesan and mozzarella. Bake for 10 minutes more. Let stand for 15 minutes before serving.

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