Homemade Lasagna Hamburger Helper
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8 -6 servings
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Calories
405 kcal
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Course
Main Course
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Cuisine
American
Homemade Lasagna Hamburger Helper
Description
Homemade Lasagna Hamburger Helper features ground beef browned with onions and seasoned with Italian herbs and garlic. The sauce is built from tomato paste, crushed tomatoes, and beef broth, then simmered with mini lasagna noodles until tender. Stirring in mozzarella, parmesan, and dollops of ricotta cheese at the end creates a creamy, cheesy finish that holds the pasta together. This one-pot skillet meal brings the comfort of lasagna in a quicker, hands-off format by cooking the noodles directly in the sauce.
The resulting texture balances tender noodles and a rich, tomato-forward sauce with melted cheeses providing both creaminess and a flavorful bite. The small pasta size allows the dish to cook evenly and absorb the savory sauce well.
This dish can be served alone as a filling meal or paired simply with a fresh green salad or steamed vegetables to round out the plate. Garnishing with fresh basil or parsley adds brightness and a fresh contrast to the rich flavors.
According to the notes, this dish keeps well refrigerated for up to four days and freezes for two months. It's designed for convenience with no need to pre-cook the noodles, and substitutions for meat or pasta types are possible to accommodate preferences or dietary needs.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 small yellow onion finely chopped
- 1 pound ground beef I used grass-fed 90/10, lean
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 cloves garlic minced, may replace with 1 tsp garlic powder if needed
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes or more if you like more heat
- 28 ounce crushed tomatoes I like organic
- 2 ½ cups beef broth not condensed beef broth (too salty)
- 12 ounces lasagna pasta avoid “no-boil” or “oven-ready”, uncooked, mini sized
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- ½ cup ricotta cheese whole milk
- basil or chopped fresh Italian parsley, fresh, chopped, optional garnish
Instructions
- Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- Add the onions and cook, stirring occasionally, until soft and translucent, about 3-5 minutes.
- Add the ground beef, breaking it up with a spoon, and cook until browned, about 3-5 minutes.
- Add salt, pepper, tomato paste, garlic, Italian seasoning, and red pepper flakes. Stir and cook for about one minute.
- Stir in crushed tomato, beef broth, and mini lasagna noodles. Bring to a boil.
- Reduce heat to low, cover, and simmer gently for about 18-20 minutes until noodles are tender. Stir mixture every 5 minutes to prevent sticking.
- Stir in half the mozzarella (½ cup) and parmesan cheese (¼ cup). Cook uncovered for 1-2 minutes.
- Take the skillet off the heat. Spoon dollops of ricotta cheese (½ cup) onto the sauce. Gently press each dollop into the sauce mixture. Sprinkle the remaining mozzarella (½ cup) and parmesan cheese (¼ cup), cover, and allow to sit for an additional 5 minutes until the cheese has melted.
- Uncover and garnish with chopped basil or parsley if using.
Notes
- This meal requires no pre-cooking of the lasagna noodles; they cook directly in the sauce.
- You can substitute ground beef with Italian sausage, ground pork, or turkey, draining extra fat as needed.
- Vegetarian versions can use chopped vegetables like mushrooms, zucchini, and spinach instead of meat.
- If mini lasagna noodles aren't available, break regular lasagna, bow tie, or egg noodles into smaller pieces, but avoid no-boil or oven-ready types.
- Using a store-bought tomato sauce will require adding additional liquid during cooking to ensure the pasta cooks properly.
- Cheese choices can vary, but shredded mozzarella, parmesan, and ricotta provide the creamy, traditional texture; shredded prepackaged cheese may yield a less creamy result.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months, thawing overnight before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 405kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 819mg | 34% |
| Potassium | 813mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 240mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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