Meatball Lasagna - cooking recipe

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

Preparation

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.