Description
This Homemade Lasagna Hamburger Helper is a delicious, one-pot meal combining ground beef, mini lasagna noodles, and a rich tomato sauce with Italian seasonings. It’s easy to prepare and perfect for a comforting family dinner with melty cheese layers and optional fresh herb garnishes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil extra virgin
- 1 small yellow onion finely chopped
- 1 pound lean ground beef (grass-fed 90/10)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 28 ounce crushed tomatoes (organic preferred)
- 2 ½ cups beef broth (not condensed)
- 12 ounces uncooked mini lasagna-shaped pasta (avoid no-boil or oven-ready)
- 1 cup Mozzarella cheese shredded
- ½ cup parmesan cheese grated
- ½ cup whole milk ricotta cheese
- Optional garnishes: chopped fresh basil or chopped fresh Italian parsley
Instructions
- Heat oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- Cook onions: Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Brown beef: Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5 minutes.
- Add seasonings: Stir in salt, pepper, tomato paste, minced garlic, Italian seasoning, and red pepper flakes; cook for about one minute until fragrant.
- Add liquids and pasta: Pour in crushed tomatoes, beef broth, and add the uncooked mini lasagna noodles. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer gently for 20 minutes, stirring every 5 minutes to prevent sticking, until noodles are tender.
- Add cheese and cook: Stir in half of the mozzarella cheese (½ cup) and half of the parmesan cheese (¼ cup). Continue cooking uncovered for 1-2 minutes.
- Add ricotta and top cheeses: Remove from heat. Spoon dollops of ricotta cheese over the sauce and gently press into mixture. Sprinkle remaining mozzarella and parmesan cheese on top, cover again, and let sit for 5 minutes until cheese melts.
- Garnish and serve: Uncover the skillet, garnish with chopped fresh basil or Italian parsley if desired, and serve warm.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Cool completely before freezing. Reheat thawed portions in the microwave or skillet, adding liquid as needed.
- No pre-cooking pasta: Dry mini lasagna noodles cook fully in the sauce, absorbing all flavors.
- Meat substitutions: Use Italian sausage, ground pork, turkey, or a vegetable mix instead of beef; drain excess fat if using fattier meats.
- Pasta substitutions: Broken regular lasagna noodles, bow tie, or egg noodles work well. Avoid no-boil or oven-ready types.
- Sauce substitutions: Use a 24 ounce jarred pasta sauce; add broth in ½ cup increments to achieve proper pasta cooking consistency.
- Cheese substitutions: Use preferred shredded cheese varieties; cottage cheese can replace ricotta for a similar texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
