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Meatball Lasagna

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“Eat half, save half. Cost per serving: $1.33. If you don't have frozen meatballs, you can use 2 pounds ground sirloin, cooked until no longer pink, drained and seasoned with 1 teaspoon each salt and italian seasoning. This came from All You. I have not tried this just posting for safe keeping.”
1hr 35mins

Ingredients Nutrition

  • 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. Stir together ricotta, cream cheese, basil, salt, pepper and egg until blended. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan; set aside.
  2. Spread 1 cup pasta sauce in lightly greased 13x9-inch baking dish. Cut egg-roll wrappers in half; 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. Arrange 10 wrappers evenly over mozzarella. Spread ricotta mixture over wrappers; top with remaining wrappers and pasta sauce.
  3. Bake for 1 hour. Top with remaining Parmesan and mozzarella. Bake for 10 minutes more. Let stand for 15 minutes before serving.

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