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.
Note: For testing purposes only, we used Classico Tomato and Basil pasta sauce.
I've been making this lasagna for years. It's very tasty and pretty easy to make. This is the only dish my husband reminds me about if I don't make it for a while. I would like to reduce sodium in it though, maybe I can do that by making my own meatballs and buying low sodium pasta sauce.