Meatball Lasagna

Recipe by Chef #372454
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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) container ricotta cheese
  • 1
    (8 ounce) container soft chive & onion cream cheese
  • 14
    cup chopped fresh basil
  • 12
    teaspoon garlic salt
  • 12
    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
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DIRECTIONS

  • Stir together first 6 ingredients until blended.
  • Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
  • Set aside.
  • Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 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 cheese.
  • Arrange 10 wrappers evenly over mozzarella.
  • Spread ricotta cheese mixture over wrappers.
  • Top with remaining wrappers and pasta sauce.
  • Bake at 350F for 1 hour.
  • Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese.
  • Bake 10 more minutes.
  • Let stand 15 minutes before serving.
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