“A twist on regular lasagna - this one has egg roll wrappers instead of noodles. Taken from Southern Living June 2003.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) containersoft chive & onion cream cheese
  • 14 cup chopped fresh basil
  • 12 teaspoon garlic salt
  • 12 teaspoon seasoned pepper
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese, divided
  • 1 (3 ounce) packageshredded parmesan cheese, divided
  • 2 (26 ounce) jarstomato basil pasta sauce, divided
  • 1 (16 ounce) package egg roll wraps
  • 60 -64 frozen cooked italian-style meatballs

Directions

  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.

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