One-Pot Homemade Lasagna with Ground Beef Recipe

ByTaylor
Jump to Recipe· 4.9 from 42 reviews

If you’ve ever wished you could whip up a comforting lasagna without all the fuss of layering and multiple pans, you’re in for a real treat. This One-Pot Homemade Lasagna with Ground Beef Recipe is exactly that—a complete, hearty dish that comes together in one skillet, saving you time and cleanup without skimping on flavor. Trust me, the first time I made this, I was hooked by how easy and delicious it was, and I’m sure you will be too!

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Why This Recipe Works

  • Simplicity Meets Flavor: One pot means less mess and less hassle while still layering those classic lasagna flavors beautifully.
  • Perfectly Cooked Pasta: The dry mini lasagna noodles cook right in the sauce, soaking up all that rich beefy goodness.
  • Cheesy Comfort: Multiple cheeses layered in at the end create a deliciously creamy, melty finish every time.
  • Customizable and Cozy: Ground beef can easily be swapped for other meats or veggies to suit your taste or dietary needs.
One-Pot Homemade Lasagna with Ground Beef, easy lasagna recipe, quick one-pot lasagna, hearty beef lasagna, simple pasta casserole - A close-up of a wooden spoon lifting a serving of baked pasta from a white dish on a white marbled surface. The pasta dish has several layers: a base layer of twisty pasta in a rich red tomato sauce mixed with browned ground meat, topped with melted white cheese that stretches in thin strands from the lifted spoon to the pan below. The colors include the orange-yellow hue of the cooked pasta, dark red sauce with chunks of meat, and creamy white melted cheese covering the top layer deeply. In the blurry background, there is a blue cloth with pieces of bread on it. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This One-Pot Homemade Lasagna with Ground Beef Recipe shines because each ingredient brings something special — from the savory ground beef to the creamy ricotta, everything balances perfectly. Keep an eye out for fresh cheeses and quality beef for the best results.

One-Pot Homemade Lasagna with Ground Beef, easy lasagna recipe, quick one-pot lasagna, hearty beef lasagna, simple pasta casserole - Flat lay of a small white ceramic bowl filled with extra virgin olive oil, a whole small yellow onion with its papery skin partially peeled, a mound of fresh lean ground beef, a small white bowl with coarse kosher salt, another small white bowl with whole black peppercorns, a small white bowl holding thick red tomato paste, two whole cloves of fresh garlic, a small white bowl containing dried Italian seasoning blend, a small white bowl with red pepper flakes, a simple white ceramic bowl heaped with crushed ripe red tomatoes, a white ceramic bowl filled with rich beef broth, a neat pile of uncooked mini lasagna-shaped pasta pieces, a small white bowl with shredded mozzarella cheese, a small white bowl with grated parmesan cheese, a small white bowl holding creamy whole milk ricotta cheese, and a few sprigs of fresh green basil arranged carefully, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Adds a smooth base for sautéing onions and beef with a subtle fruity note.
  • Yellow onion: Provides sweetness and depth, softening to mellow the sauce.
  • Lean ground beef: I love 90/10 grass-fed for flavor without excess grease.
  • Kosher salt & black pepper: Essential seasonings that bring the whole dish to life.
  • Tomato paste: Adds concentrated tomato flavor and richness to the sauce.
  • Garlic: Fresh is best here for aromatic, toasty notes but garlic powder works if you’re in a pinch.
  • Italian seasoning: A classic herb blend that complements the beef and tomato beautifully.
  • Red pepper flakes: A little heat balances the richness—adjust based on your spice love.
  • Crushed tomatoes: The core of your sauce; opt for organic if possible for a fresher taste.
  • Beef broth: Keeps the noodles cooking and infuses them with flavorful savory moisture.
  • Uncooked mini lasagna-shaped pasta: These little noodles cook perfectly right in the pot; avoid no-boil or oven-ready types.
  • Mozzarella cheese: Provides stringy, melty texture that everyone loves in lasagna.
  • Parmesan cheese: Adds sharpness and umami that elevates the dish.
  • Whole milk ricotta cheese: Creamy dollops soften the sauce turning it into lasagna magic.
  • Optional garnishes (basil or parsley): Brighten and freshen each serving with herbal notes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own depending on what’s in the fridge or my mood. You should feel free to do the same! Everyone’s taste buds are different, and that’s the fun part about this dish — there’s room to play.

  • Meat variations: I sometimes swap ground beef for Italian sausage for extra spice or turkey when I want it a bit lighter – both work wonderfully.
  • Vegetarian option: Feel free to skip the meat completely and add mushrooms, zucchini, or spinach for a veggie-packed delight.
  • Pasta swap: If you can’t find mini lasagna noodles, breaking regular lasagna noodles into pieces or using bow-tie pasta works fine too.
  • Cheese switch-ups: Try adding a bit of provolone or swapping ricotta with cottage cheese for a different creamy texture.

Step-by-Step: How I Make One-Pot Homemade Lasagna with Ground Beef Recipe

Step 1: Sautéing the Base

Start by heating olive oil in a large skillet over medium-high heat. Toss in the finely chopped onion and cook until it’s soft and translucent—about 3 to 5 minutes. This step releases the onion’s natural sweetness, which forms a great flavor foundation for your lasagna without overwhelming it. Be patient here; don’t rush the onions or they might turn bitter.

Step 2: Browning the Ground Beef and Seasoning It

Next, add your ground beef, breaking it apart with your spoon or spatula. Let it brown fully, about 3 to 5 minutes, stirring occasionally. Now sprinkle in kosher salt and black pepper, then stir in tomato paste, garlic, Italian seasoning, and red pepper flakes. Let it all cook for about a minute until the mix becomes fragrant and the tomato paste deepens in color. This seasoning step is key — it layers in flavor before the sauce even starts.

Step 3: Building the Sauce and Cooking the Pasta

Pour in the crushed tomatoes and beef broth. Then scatter the uncooked mini lasagna noodles on top and stir gently to combine. Bring the entire pot to a boil, then reduce heat to low and cover. Let it simmer gently for 18 to 20 minutes, stirring every 5 minutes to prevent sticking—this also ensures even cooking. You’ll see the noodles plump up and absorb all those beautiful flavors.

Step 4: Melting in the Cheese

Once the noodles are tender, stir half the mozzarella and parmesan cheeses into the sauce. Cook uncovered for another 1 to 2 minutes to let the cheese start to melt. Then remove the skillet from the heat and spoon dollops of ricotta cheese over the sauce. Gently press each dollop in — this creates those creamy pockets that make homemade lasagna so comforting. Sprinkle the remaining cheeses on top, cover, and let the pot rest for 5 minutes until everything melts together.

Step 5: Garnish and Serve

Uncover your masterpiece and sprinkle with freshly chopped basil or Italian parsley if you like a pop of freshness and color. Grab a big spoon and dive into this cheesy, saucy, beefy goodness!

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Pro Tips for Making One-Pot Homemade Lasagna with Ground Beef Recipe

  • Use Quality Broth: I personally stick to low-sodium beef broth so I have full control of saltiness and avoid an overpowering taste.
  • Stir Regularly: Don’t forget to stir every 5 minutes during simmering — it stops noodles sticking without breaking them apart.
  • Don’t Overcook the Garlic: Add it with your seasonings and cook just about a minute to avoid bitterness and preserve that lovely aroma.
  • Let the Cheese Rest: Giving your lasagna a covered 5-minute rest off heat makes the cheese melt perfectly, saving you from a rubbery texture.

How to Serve One-Pot Homemade Lasagna with Ground Beef Recipe

One-Pot Homemade Lasagna with Ground Beef, easy lasagna recipe, quick one-pot lasagna, hearty beef lasagna, simple pasta casserole - In the image, there is a white plate on a white marbled surface with pasta mixed with a thick red-brown meat sauce spread across it. On top of the pasta, there is a dollop of white cream with a small green basil leaf placed on it. Thin green basil strips and a sprinkle of shredded white cheese are scattered around the pasta on the plate. A silver fork rests on the edge of the plate. Behind this plate, a larger white bowl filled with more of the pasta dish sits on a light cloth, garnished with a whole basil leaf in the center. To the upper right, part of another white plate with the same pasta dish is visible. Small red cherry tomatoes are scattered at the bottom right corner on the white marbled surface, and a small shaker with red pepper flakes is placed to the left of the main plate. The scene is cozy and inviting, all set on the clean white marble background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh basil or chopped Italian parsley are my go-to garnishes—they add that bright, herbal note that cuts through the richness. Sometimes I’ll also sprinkle a little extra parmesan just before serving for an added cheesy punch.

Side Dishes

Pair this lasagna with a simple green salad dressed lightly with lemon vinaigrette or some roasted garlic bread on the side. Steamed or sautéed green beans with a squeeze of lemon work beautifully to brighten the plate and offer some crunch alongside the creamy pasta.

Creative Ways to Present

For a special dinner, I’ve served individual portions in cute small ramekins, sprinkled with fresh herbs, and broiled just for a minute to get the cheese golden and bubbly. It makes for a fun presentation and everyone feels like they’re getting their own personal lasagna!

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna in airtight containers in the fridge for up to 4 days. It reheats perfectly and tastes just as comforting the second day—sometimes even better because the flavors get to mingle more.

Freezing

This recipe freezes well if you let it cool completely before packing it in freezer-safe containers. Just freeze in meal-sized portions for easy dinners later on. I usually freeze a batch whenever I’m making a big dinner and it saves me so much time on busy weeknights.

Reheating

To reheat, thaw overnight in the fridge, then pop it in the microwave or warm gently in a skillet with a splash of broth or water to keep it creamy and moist. Stirring occasionally while reheating helps to keep everything evenly heated and delicious.

FAQs

  1. Can I use regular lasagna noodles instead of mini noodles in the One-Pot Homemade Lasagna with Ground Beef Recipe?

    Absolutely! If you can’t find mini lasagna-shaped noodles, simply break regular lasagna sheets into 1 ½ to 2-inch pieces. They’ll cook just as well in the sauce—just be sure to stir occasionally to prevent sticking.

  2. Do I need to precook the pasta before adding it to the pot?

    Nope! One of the best things about this One-Pot Homemade Lasagna with Ground Beef Recipe is you skip that step entirely. The dry noodles cook right in the sauce and broth, absorbing fantastic flavor as they soften.

  3. Can I make this recipe vegetarian?

    Definitely! Replace the ground beef with a medley of sautéed vegetables like mushrooms, zucchini, and spinach for a hearty vegetarian version that’s just as satisfying.

  4. What if I want it spicier?

    Feel free to increase the red pepper flakes or add a dash of hot sauce to the sauce—just adjust gradually and taste as you go so it suits your heat level perfectly.

  5. How do I prevent the lasagna from sticking to the pot?

    Stirring every 5 minutes during the simmering phase is essential to keep the noodles from sticking. Also, using a heavy-bottomed skillet helps distribute heat evenly and reduces hot spots.

Final Thoughts

This One-Pot Homemade Lasagna with Ground Beef Recipe has become my go-to comfort food when I want something cozy but fuss-free. It’s especially perfect on busy nights when you want classic lasagna flavors without all the work and dishes. I hope you try it and love it as much as I do—it’s honestly a game changer in the kitchen. Plus, the leftovers? Even better! So grab that skillet, your favorite cheese, and let’s make it happen.

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One-Pot Homemade Lasagna with Ground Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 42 reviews
  • Author: Taylor
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
Print Recipe

Description

This Homemade Lasagna Hamburger Helper is a comforting one-pot meal combining ground beef, mini lasagna noodles, and a rich tomato sauce topped with a blend of cheeses. It’s an easy and quick dinner solution with classic Italian flavors and the convenience of a skillet meal.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1 small yellow onion finely chopped
  • 1 pound lean ground beef (90/10 grass-fed 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
  • 28 ounces 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

  1. Heat the oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  2. Sauté onions: Add the finely chopped yellow onion to the skillet and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Brown the beef: Add the ground beef, breaking it up with a spoon, and cook until fully browned, approximately 5 minutes.
  4. Add seasonings: Stir in salt, black pepper, tomato paste, minced garlic, Italian seasoning, and red pepper flakes. Cook the mixture for about one minute to blend the flavors.
  5. Combine sauce and pasta: Stir in crushed tomatoes, beef broth, and uncooked mini lasagna noodles. Bring to a rolling boil over medium-high heat.
  6. Simmer noodles: Reduce heat to low, cover the skillet, and simmer gently for 20 minutes. Stir every 5 minutes to prevent sticking and ensure noodles cook evenly.
  7. Add cheeses: Stir in half of the shredded mozzarella (½ cup) and half of the grated parmesan cheese (¼ cup). Cook uncovered for 1-2 minutes so the cheese starts melting into the sauce.
  8. Finish with ricotta and topping cheeses: Remove the skillet from heat. Spoon dollops of ricotta cheese (½ cup) over the mixture and gently press each dollop into the sauce. Sprinkle the remaining mozzarella (½ cup) and parmesan (¼ cup) cheese on top. Cover and let sit for 5 minutes until cheese melts.
  9. Garnish and serve: Uncover and garnish with freshly chopped basil or Italian parsley before serving for a fresh herbal note.

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. When reheating, thaw overnight in the refrigerator and warm in the microwave or skillet with additional liquid if needed.
  • No need to pre-cook noodles: The dry mini lasagna-shaped pasta cooks directly in the sauce, absorbing all the flavors and liquid.
  • Meat substitutions: Use Italian sausage, ground pork, ground turkey, or a blend. Drain excess fat if needed to avoid greasiness. Vegetarian option: substitute meat with mushrooms, zucchini, spinach, or mixed vegetables.
  • Pasta alternatives: If mini lasagna noodles aren’t available, use regular lasagna noodles broken into small pieces, bow tie pasta, or egg noodles. Avoid no-boil or oven-ready varieties.
  • Sauce swaps: Store-bought jarred sauce (24 ounces) can replace crushed tomatoes, but add liquid gradually when cooking pasta as the consistency may differ.
  • Cheese variations: Traditional ricotta, mozzarella, and parmesan work best for creaminess. Cottage cheese can substitute ricotta. Preshredded cheeses are convenient but might alter texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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