Meatball Lasagna

Photo: flickr user 11950mike

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

Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.

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.

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.

This recipe yields 8 servings.

Comments: For testing purposes only, we used Classico Tomato and Basil pasta sauce.