Meatball Lasagna
Meatball Lasagna
Ingrediënten
Makes 8 servings
Prep: 15 min., Bake: 1 hr., Stand: 15 min.
- 1 15-ounce container ricotta cheese
- 1 8-ounce container onion-and-chive flavored cream cheese, softened
- ¼ cup chopped fresh basil
- ½ teaspoon garlic salt
- ½ teaspoon seasoned pepper
- 1 large egg lightly beaten
- 2 cups 8 ounces 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 wrappers
- 60 to 64 frozen cooked Italian-style meatballs
Instructies
- Stir together first 6 ingredients until blended.
- Stir in ½ cup mozzarella cheese and ½ cup Parmesan cheese; set aside.
- Spread 1 cup pasta sauce in bottom of a lightly greased 13- x 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, and sprinkle with ¾ cup mozzarella cheese.
- Arrange 10 wrappers over mozzarella.
- Spread ricotta cheese mixture over wrappers, and top with remaining wrappers and pasta sauce.
- Bake at 350° for 50 minutes.
- Top with remaining ¾ cup mozzarella cheese and remaining ¼ cup Parmesan cheese.
- Bake 10 more minutes.
- Let stand 15 minutes.
Notes / Tips / Wine Advice:
For testing purposes only, we used Classico Tomato & Basil pasta sauce.
