Meatball Lasagna

• 15 ounces ricotta cheese
• 1 cup reduced fat chive and onion soft cream cheese and-chive flavored cream, 8 oz, softened
• 1/4 cup fresh basil chopped
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper seasoned
• 1 eggs lightly beaten
• 2 cups shredded mozzarella cheese
• 3 ounces shredded Parmesan cheese divided
• 2 ounces tomato basil sauce
• 16 ounces egg roll wrappers
• 60 italian-style meatballs frozen cooked, to 64

1. Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.
2. 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.
3. 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.

ricotta cheese, chive, fresh basil, garlic salt, pepper, eggs, mozzarella cheese, parmesan cheese, tomato basil sauce, egg roll wrappers

Taken from www.yummly.com/recipe/Meatball-Lasagna-1663100 (may not work)