Shelly's Recipe

MEATBALL LASAGNA

Category: Pasta - Baked

1 (15 oz) container ricotta cheese
1 (8 oz) container onion and chive flavored cream cheese, softened
1/4 cup chopped fresh basil
1/2 tsp garlic salt and seasoned pepper
1 egg, beaten
2 cups shredded mozzarella cheese, divided
1 (3 oz) pkg shredded parmesan cheese, divided
2 (26 oz) jars tomato basil pasta sauce
1 (16 oz) pkg egg roll wrappers
60-64 frozen cooked Italian-style meatballs

Preheat oven to 350. Stir together first 6 ingredients. Stir in 1/2 cup each mozzarella and parmesan cheese; set aside. Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 inch baking pan.

Cut egg roll wrappers in half lengthwise; arrange 10 halves over pasta sauce making sure they overlap. Top with meatballs. Spoon 3 cups sauce over meatballs; sprinkle with 3/4 cup cheese, arrange 10 wrappers over cheese, spread with ricotta mixture over wrappers; top with remaining wrappers and pasta sauce.

Bake for 50 minutes. Top with remaining cheeses and bake 10 more minutes. Let stand 15 minutes before serving. Serves 8