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Meatball Lasagna Recipe

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This recipe for Meatball Lasagna, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Popp
Added: Tuesday, January 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz.) container ricotta cheese
1 (8oz.) container soft onion-and-chive cream cheese
1/4 c. chopped fresh basil or 1 t. dry
1/2 t. garlic salt
1/2 t. seasoned pepper
1 egg, lightly beaten
2 c. (8oz.) shredded mozzarella cheese, divided
1 (3oz.) pkg. shredded Parmesan cheese, divided
2 (26oz.) jars tomato-basil pasta sauce, divided
1 (16 oz.) pkg. egg roll wrappers
60-64 frozen cooked Italian-style meatballs

Directions:
Directions:
1. Stir together ricotta,onion & chive cream cheese, basil, garlic salt, pepper & egg until blended. Stir in 1/2 cup each mozzarella cheese and parmesan cheese; set aside
2. Spread 1 cup pasta sauce in bottom of lightly greased 13x9 inch baking pan (a little larger is better)
Cut egg roll wrappers in half; arrange 10 halves over pasta sauce. (Wrappers will overlap). Top with meatballs.
3. Spoon 3 cups pasta sauce over the meatballs; sprinkle with 3/4 cup Mozzarella cheese.
4. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce.
5. Bake at 350 for 1 hour.
6. Top with remaining 3/4 cup Mazzarella cheese and 1/2 c Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can use 2 lbs. ground meat cooked with seasonings and 1 t. Italian seasoning and drained well. Proceed as directed. I have done it both ways, and either is good.

 

 

 

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