This lasagne is a remarkable morning meal. There is no meat till chocolate and no boiled noodles. Ready for the oven in an immediately! Woo hoo !!! Can't beat that.
I like lasagna, however my homemade lasagna takes loads of time to make it. This meatball lasagna is ready to be baked while the oven is preheated. Easy and really tasty!
Ingredients
- 1 (15oz) field of ricotta cheese
- 1 (8oz) field chive-and-onion cream cheese, softened
- 2 tsp dried basil
- half tsp garlic salt
- half tsp black pepper
- 1 egg, lightly crushed
- 2 cups shredded mozzarella cheese, divided
- 1 (3oz) package shredded Parmesan cheese, divided
- 2 (26oz) jars tomato-basil pasta sauce
- 1 (16oz) package deal egg roll wrappers
- 60 (1/2oz) frozen cooked Italian-fashion meatballs
Approach
- Stir together ricotta cheese, chive-and-onion cream cheese, basil, garlic salt, black pepper, egg, half cup mozzarella cheese and half cup parmesan cheese. Set apart.
- Spread 1 cup of pasta sauce in bottom of prepared pan. Cut egg roll wrappers in 1/2. Place 10 halves on top of sauce. They will overlap.
- Top egg rolls with meatballs. Spoon three cups of sauce over meatballs. Sprinkle with three/4 cup mozzarella cheese.
- Place 10 egg roll wrapper halves on pinnacle of mozzarella cheese. Spread ricotta cheese combination over egg roll wrappers.
- Top ricotta combination with 10 egg roll wrapper halves. Top egg roll wrappers with ultimate sauce, ultimate mozzarella and parmesan cheese.
- Bake for 1 hour and 10 mins. Let stand 15 minutes before cutting.