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Lasagne Wheels

Updated on June 30, 2013

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This easy meal is a nice alternative to regular lasagne. Reduced amounts of cheese and replacing ricotta with Neufchatel makes it a more inexpensive meal.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: serve 8


  • 8 whole wheat lasagne noodles
  • 24 oz Bottled Spaghetti Sauce
  • 1 lb Lean Ground Beef
  • 8 oz Neufchatel Cheese
  • 1/2 cup Part Skim Mozarella, shredded
  • 1/2 cup 2% Cheddar, shredded


  1. Cook lasagne noodles according to package. Drain and rinse with cool water
  2. While noodles are cooking, fry ground beef and drain.
  3. Add softened Neufchatel to the ground beef. Continue cooking over low - medium heat.
  4. Continue cooking until beef and cream cheese are well blended. Add small amounts of spaghetti sauce to pan to help the mixture become smooth.
  5. In a 9 x 13 glass pan, add 1/2 cup spaghetti sauce to cover the bottom of the pan.
  6. Stretch one noodle out and beginning about 1 inch from the end of the noodle, spoon about 1/4 cup of the beef mixture onto the length of the noodle. Sprinkle mozzarella and cheddar (save some for the top of the dish)
  7. Roll the noodle up towards the bare 1 inch end (this space allows room for the mixture if it expands) and place it in the pan.
  8. Repeat with all of the remaining noodles.
  9. Cover the lasagne wheels with the remaining spaghetti sauce. Sprinkle with left over cheese.
  10. Cover with foil and bake for 30 minutes. Uncover and bake another 15 minutes.


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    • Joy M profile image

      Joy M 4 years ago from Sumner, Washington

      Looks like a fun recipe. I'll have to give it a try. Shared on Facebook.