Meatball Lasagna

• 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

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.

ricotta cheese, onion cream cheese, fresh basil, garlic salt, pepper, egg, mozzarella cheese, parmesan cheese, tomato basil, egg roll wraps, meatballs

Taken from www.food.com/recipe/meatball-lasagna-366049 (may not work)