Meatball Lasagna

• 15 ounces part skim ricotta cheese
• 8 ounces soft onion and chive cream cheese
• 14 cup fresh basil, chopped
• 12 teaspoon garlic salt
• 12 teaspoon seasoned pepper
• 1 large egg, lightly beaten
• 2 cups shredded mozzarella cheese
• 34 cup shredded parmesan cheese
• 52 ounces tomato basil pasta sauce (2 jars 26oz)
• 16 ounces egg roll wrappers
• 60 frozen italian style meatballs, cooked

1. Preheat oven to 350.
2. Stir together ricotta, cream cheese, basil, salt, pepper and egg until blended.
3. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan; set aside.
4. Spread 1 cup pasta sauce in lightly greased 13x9-inch baking dish.
5. Cut egg-roll wrappers in half; arrange 10 halves over pasta sauce.
6. (Wrappers will overlap).
7. Top with meatballs.
8. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella.
9. Arrange 10 wrappers evenly over mozzarella.
10. Spread ricotta mixture over wrappers; top with remaining wrappers and pasta sauce.
11. Bake for 1 hour.
12. Top with remaining Parmesan and mozzarella.
13. Bake for 10 minutes more.
14. Let stand for 15 minutes before serving.

ricotta cheese, onion, fresh basil, garlic salt, pepper, egg, mozzarella cheese, parmesan cheese, tomato basil pasta sauce, egg roll wrappers, italian style meatballs

Taken from www.food.com/recipe/meatball-lasagna-447087 (may not work)