Meatball Lasagna
Source: Southern Living, June 2003, p. 216
Category: Entrees
Yields: 8 Servings
1 (15-ounce) container ricotta cheese
1 (8-ounce) container onion-and-chive flavored cream cheese, softened
1/4 cup chopped fresh basil
1/2 teaspoon garlic salt
1/2 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
1 (16-ounce) package egg roll wrappers or lasagna noodles (about 12-14)
60 to 64 frozen cooked Italian-style meatballs
1. Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.

2. Spread 1 cup pasta sauce in bottom of a lightly greased 13- x 9-inch baking dish.

3. Cut egg roll wrappers in half lengthwise; arrange 10 halves over pasta sauce. (Wrappers will overlap.)

4. Top with meatballs. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese.

5. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce.

6. Bake at 350 degrees for 60 minutes. (or see tips) Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes.

TIPS: I always use noodles, couldn't tell you how it would taste with wrappers. I always split the recipe into two round disposable 3 quart pans. We either freeze one for later or give it away to friends.

I always put the cheese on (step #6) and then cover with tin foil. I cook for 50-60 minutes, then uncover and cook until it is bubbling. For frozen, I usually let defrost for 24 hours in the fridge. e-mail me if you have questions.