Meatball Lasagna

Ingredients

• 8 ounce onion-and-chive cream cheese softened flavored
• 1 large eggs lightly beaten
• 16 ounce egg roll wrappers 
• 0.3 cup basil fresh chopped
• 0.5 teaspoon garlic salt 
• 60  meatballs frozen italian-style cooked
• 3 ounce parmesan cheese shredded divided
• 0.5 teaspoon seasoned pepper 
• 15 ounce ricotta cheese 
• 8 ounces mozzarella cheese shredded divided
• 52 ounce tomato basil pasta sauce 

Equipment

• oven
• baking pan

Directions

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.) Top with meatballs. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella.
4. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce.
5. Bake at 350 for 50 minutes. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
6. Bake 10 more minutes.
7. Let stand 15 minutes.
8. Note: For testing purposes only, we used Classico Tomato and Basil pasta sauce.