Looking for something unique? Try this Italian meatball lasagna casserole that uses Chinese egg roll wrappers in place of the traditional noodles. The wrappers, similar to fresh pasta, require no boiling—and most would never guess that the layers aren't the standard noodles!
1 (15-ounce) container ricotta cheese
1 (8-ounce) container onion-and-chive flavored cream cheese, softened
1/4 cup chopped fresh basil
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1 large egg, lightly beaten
2 cups (8 ounces) shredded mozzarella cheese - divided use
1 cup (3 ounces) shredded Parmesan cheese - divided use
2 (26-ounce) jars tomato basil pasta sauce
1 (16-ounce) package egg roll wrappers
1 (16-ounce) package frozen meatballs, cooked
- Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.
- Spread 1 cup pasta sauce in bottom of a lightly greased 13x9x2-inch baking dish.
- 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. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes.
Makes 12 servings.