Meatball Lasagna
Written by
Wednesday, 22 June 2011 01:49
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Great Italian comfort food!  Be sure to serve with crispy garlic bread and Caesar Salad.

Ingredients:

  • 1 15-ounce container ricotta cheese
  • 1 8-ounce container soft onion and chive cream cheese
  • ¼ cup chopped fresh basil
  • ½ tsp garlic salt
  • ½ tsp 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 with basil pasta sauce, divided
  • 1 16-ounce package egg roll wrappers
  • 60-64 frozen cooked Italian-style meatballs (2 bags) (I always preferred to make my own)
    Directions:
  1. Stir together first 6 ingredients until blended
  2. Stir in ½ cup mozzarella and ½ cup Parmesan cheeses; set aside
  3. Spread 1 cup pasta sauce in bottom of lightly greased 13 x 9” baking dish
  4. Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap)
  5. Top with meatballs
  6. Spoon 3 cups pasta sauce over meatballs; sprinkle with ¾ cup mozzarella
  7. Arrange 10 wrappers evenly over mozzarella; spread ricotta mixture over wrappers
  8. Top with remaining wrappers and pasta sauce
  9. Bake at 350° for 1 hour; top with remaining ¾ cup mozzarella cheese and ½ cup parmesan cheese
  10. Bake 10 minutes more; let stand 15 minutes before serving

Serves 8

You may substitute 2 pounds ground sirloin, seasoned with salt and Italian seasoning then rolled (or served as ground meat) and heated until meat is no longer pink

 

Last Updated on Sunday, 24 May 2015 18:47