Meatball Lasagna

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
1 (3-ounce) package shredded Parmesan cheese, divided
2 (26-ounce) jars tomato basil pasta sauce
1 (16-ounce) package egg roll wrappers
60 to 64 frozen cooked Italian-style meatballs

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 13- x 9-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 at 350� 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.

Yield: 8 servings.