Description
This Homemade Lasagna Hamburger Helper is a delicious one-pot meal that combines ground beef, mini lasagna noodles, and a rich tomato sauce all cooked together with Italian seasonings and cheeses. It’s an easy, comforting dish perfect for a hearty family dinner, requiring minimal prep and cooking time.
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 preferred)
- 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 (optional for heat)
- 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 noodles)
Cheeses
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- ½ cup whole milk ricotta cheese
Optional Garnishes
- Chopped fresh basil
- Chopped fresh Italian parsley
Instructions
- Heat Oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Cook Onions: Add the finely chopped onion and cook, stirring occasionally, for about 3-5 minutes until soft and translucent.
- Brown Ground Beef: Add the ground beef to the skillet. Break it up with a spoon or spatula and cook for another 3-5 minutes until browned and no longer pink.
- Add Seasonings: Stir in the salt, pepper, tomato paste, minced garlic, Italian seasoning, and red pepper flakes. Cook for about one minute until fragrant and well combined.
- Add Liquids and Pasta: Pour in the crushed tomatoes, beef broth, and add the uncooked mini lasagna noodles. Stir everything together and bring the mixture to a boil.
- Simmer: Reduce the heat to low. Cover the skillet and let it simmer gently for about 20 minutes, stirring every 5 minutes to prevent the noodles from sticking, until the pasta is tender.
- Add Cheeses Midway: Stir in half of the mozzarella cheese (½ cup) and half of the parmesan cheese (¼ cup). Cook uncovered for 1-2 minutes to melt the cheese slightly.
- Add Ricotta and Remaining Cheese: Remove the skillet from heat. Spoon dollops of ricotta cheese (½ cup) across the sauce and gently press each into the sauce. Sprinkle the remaining mozzarella (½ cup) and parmesan (¼ cup) on top. Cover again and let sit for 5 minutes until cheeses have melted fully.
- Garnish and Serve: Uncover, 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. To reheat, thaw overnight in the refrigerator and heat in microwave or on stovetop with added liquid as needed.
- Pre-cooking Pasta: No need to pre-cook the noodles; they cook directly in the sauce, absorbing all the flavors.
- Meat Substitutions: Use Italian sausage, ground pork, turkey, or a meat blend. Drain excess fat if using fattier meats. Vegetarian option: replace meat with chopped vegetables like mushrooms, zucchini, or spinach.
- Pasta Options: If mini lasagna noodles are unavailable, break regular lasagna noodles into small pieces, or substitute bow tie or egg noodles. Avoid no-boil or oven-ready types.
- Sauce Variations: Can use 24 oz store-bought jarred sauce; add extra liquid as needed when cooking pasta, about ½ cup at a time.
- Cheese Variations: Traditional mix of ricotta, mozzarella, and parmesan is best; preshredded cheeses work but might affect creaminess. Cottage cheese can substitute ricotta.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
