1 cup Ricotta *Whole milk/Part Skim, whatever ya want
1 cup Shredded Mozzarella (or a little more who cares, cheesey is good!)
1 large egg
1 jar alfredo sauce
8 slices deli ham (I used Oscar Meyers Carvers because I had a coupon and it sucked as I will get into a little further down)
8 egg roll wrappers (I usually find them in the Tofu section of the produce store because they are refridgerated, if your a dough/pasta making person, go nuts make your own)
1/2 cup Grated Parmagiano-Reggiano (I have a budget mind I used the grated parmesan in a jar so there!)
Also I added a good amount of McCormick Grinders Italian Seasoning and I think that helped boost the flavor, just ricotta and mozzarella and egg seemed bland to me.
Alright, ingredients at the ready! First pour enough Alredo sauce (approx 3/4 cup, I didn't measure I eyeballed it.) in a 9x13 baking dish. My trick is to pour some in the center then lift and tilt the pan so the sauce spreads around.Then mix the ricotta,mozzarella, egg and italian seasoning in a bowl. Lay out the first egg roll wrapper and spread the ricotta mix on it. (Officially the recipe says 3 tablespoons but I didn't measure I just covered them nicely and it came out good).
Ok, so before putting into the oven, top with the rest of the sauce, some parmesan/parmigiano and some italian seasoning if you are using it.
Bake for 20 minutes at 400F, pull out when it looks like this! Dig in!
P.S. If anyone wants a nice typed version without all my comments let me know. I am using a new program called Living Cookbook to store my recipes on the computer, instead of annoying Hef's Dad with a lot of magazine pages around the house, and after I type the recipe in it makes it a nice document and I'm happy to share it.