Meatball Lasagna

Prep Time: 15 Minutes

Cook Time: 1 Minutes

Ready In: 16 Minutes

Servings: 8

A twist on regular lasagna - this one has egg roll wrappers instead of noodles. Taken from Southern Living June 2003.

Ingredients:

1 (15 ounce) container ricotta cheese

1 (8 ounce) container soft chive & onion cream cheese

1/4 cup chopped fresh basil

1/2 teaspoon garlic salt

1/2 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

Directions:

1. Stir together first 6 ingredients until blended.
2. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
3. Set aside.
4. Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 baking dish.
5. Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap).
6. Top with meatballs.
7. Spoon 3 cups pasta sauce over meatballs.
8. Sprinkle with 3/4 cup mozzarella cheese.
9. Arrange 10 wrappers evenly over mozzarella.
10. Spread ricotta cheese mixture over wrappers.
11. Top with remaining wrappers and pasta sauce.
12. Bake at 350F for 1 hour.
13. Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese.
14. Bake 10 more minutes.
15. Let stand 15 minutes before serving.

By RecipeOfHealth.com