Description
This Homemade Lasagna Hamburger Helper is a comforting one-pot meal that combines ground beef, mini lasagna noodles, and a rich tomato sauce with Italian seasonings. It’s an easy and delicious twist on traditional lasagna, perfect for a quick dinner with cheesy, hearty flavors.
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)
- 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)
Cheeses
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated parmesan cheese (divided)
- ½ cup whole milk ricotta cheese
Optional Garnishes
- Chopped fresh basil or chopped fresh Italian parsley
Instructions
- Heat Oil and Cook Onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the finely chopped small yellow onion and cook, stirring occasionally, for about 3-5 minutes until soft and translucent.
- Brown the Beef: Add 1 pound of lean ground beef to the skillet. Break it up with a spoon and cook until browned, about 3-5 minutes.
- Add Seasonings: Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 tablespoon tomato paste, 2 minced garlic cloves (or 1 teaspoon garlic powder), 1 tablespoon Italian seasoning, and ½ teaspoon red pepper flakes. Cook and stir for about one minute to develop flavors.
- Add Liquids and Pasta: Pour in 28 ounces crushed tomatoes, 2 ½ cups beef broth, and 12 ounces uncooked mini lasagna-shaped pasta. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the skillet, and simmer gently for 20 minutes until the noodles are tender. Stir every 5 minutes to prevent sticking.
- Add Cheeses and Melt: Stir in half of the shredded mozzarella (½ cup) and parmesan cheese (¼ cup). Cook uncovered for 1-2 minutes until cheese starts to melt.
- Finish with Ricotta and Cheese: Remove the skillet from heat. Spoon dollops of ½ cup ricotta cheese onto the sauce and gently press them into the mixture. Sprinkle the remaining ½ cup mozzarella and ¼ cup parmesan cheese on top. Cover and let sit for 5 minutes until the cheese melts completely.
- Garnish and Serve: Uncover and garnish with chopped fresh basil or Italian parsley if desired. Serve warm.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days or freeze up to 2 months. Cool completely before freezing. To reheat, thaw overnight in the refrigerator and gently warm in microwave or skillet with added liquid as needed.
- Pre-cooking pasta is not required as the dry pasta cooks in the sauce, absorbing the flavors and liquid.
- Substitute the ground beef with Italian sausage, ground pork, ground turkey, or a veggie mix like mushrooms, zucchini, or spinach for vegetarian options.
- If mini lasagna noodles are unavailable, broken regular lasagna noodles, bow tie, or egg noodles can be used. Avoid no-boil or oven-ready noodles.
- Store-bought jarred sauce (24 oz) can replace crushed tomatoes but may require additional liquid while cooking.
- Cheese substitutions: Cottage cheese can replace ricotta. Preshredded cheese works but may affect creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 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
