Meatball Lasagne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 15oz container of ricotta cheese
1 8 oz container of soft onion and chive cream cheese
1/4 cup chopped fresh basil
1/2 tsp garlic salt
1/2 tsp seasoned pepper
1 large egg lightly beaten
2 cups shredded mozerella cheese
1 3 oz package shredded parmesan cheese divided
2 (26oz) jars tomato basil sauce
1 package egg roll wrappers
60 to 64 Italian style meatballs
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Directions: |
Directions:Stir together first 6 ingredients until blended. Stir in 1/2 cup mozerella cheese and 1/2 cup Parmesan cheese: set aside
Spread 1 cup pasta sauce in a llightly greased 13" by 9" baking dish
Cut egg roll wrappers in half; arrange 10 halves over pasta sauce. Top with meatballs spoon 3 cups pasta sauce over meatballs and sprinkle with 3/4 cup mozerella cheese. Arrange 10
wrappers evenly over mozerella. Spread ricotta cheese mixture over wrappers; with remaining wrappers and pasta sauce
Bake at 350º for 1 hour. Top with remaining 3/4 cup mozerella cheese and 1/2 cup parmesan cheese. Bake 10 more minutes. Let stand 15 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:Prep 15 minutes, bake 1 hour 10 minutes stand 15 minutes |
Personal
Notes: |
Personal
Notes: I use frozen meatballs when I do not have time to make them. I use Omaha steaks meatballs or Rosino Italian Style Meatballs.
* can substitute 2 lbs ground sirloin, cooked until no longer pink, drained, and seasoned with 1 teaspoon salt and 1 tsp italian seasoning for frozen meatballs.
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