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
Scale
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
- Heat the oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Sauté onions: Add the finely chopped yellow onion to the skillet and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Brown the beef: Add the ground beef, breaking it up with a spoon, and cook until fully browned, approximately 5 minutes.
- 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.
- Combine sauce and pasta: Stir in crushed tomatoes, beef broth, and uncooked mini lasagna noodles. Bring to a rolling boil over medium-high heat.
- 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.
- 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.
- 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.
- 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
