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 classic Italian cheeses. It offers a quick, easy, and delicious alternative to traditional lasagna with minimal prep and cooking time, perfect for a hearty family dinner.
Ingredients
Scale
Meat and Vegetables
- 1 small yellow onion finely chopped
- 1 pound lean ground beef
Seasonings and Sauces
- 2 tablespoons olive oil extra virgin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 28 ounce crushed tomatoes
- 2 ½ cups beef broth not condensed
Pasta
- 12 ounces uncooked mini lasagna-shaped pasta
Cheeses
- 1 cup mozzarella cheese shredded (divided)
- ½ cup parmesan cheese grated (divided)
- ½ cup whole milk ricotta cheese
Optional Garnishes
- Chopped fresh basil or chopped fresh Italian parsley
Instructions
- Heat Oil and Cook Onion: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Brown Ground Beef: Add 1 pound of lean ground beef to the skillet, breaking it up with a spoon. Cook until browned throughout, about 5 minutes.
- Add Seasonings: Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 tablespoon tomato paste, 2 cloves minced garlic, 1 tablespoon Italian seasoning, and ½ teaspoon red pepper flakes. Cook for about one minute to allow flavors to meld.
- Add Liquids and Pasta: Pour in 28 ounces crushed tomatoes, 2 ½ cups beef broth, and add 12 ounces uncooked mini lasagna noodles. Stir well and bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the skillet, and simmer gently for 20 minutes, stirring every 5 minutes to prevent sticking, until the noodles are tender.
- Incorporate Half Cheese: Stir in half of the mozzarella cheese (½ cup) and parmesan cheese (¼ cup). Cook uncovered for 2 minutes to melt the cheese.
- Add Ricotta and Remaining Cheese: Remove the skillet from the heat. Spoon dollops of ricotta cheese (½ cup) onto the sauce and gently press them into the mixture. Sprinkle the remaining mozzarella (½ cup) and parmesan (¼ cup) cheeses on top. Cover and let sit for 5 minutes until the cheese melts.
- Garnish and Serve: Uncover the skillet, garnish with fresh chopped basil or Italian parsley if desired, and serve warm.
Notes
- Storage: 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 warm in the microwave or skillet, adding extra liquid if needed.
- No Pre-cooking Pasta: The dry mini lasagna noodles cook directly in the sauce, absorbing all the flavors.
- Substitutions: Use Italian sausage, ground pork, turkey, or a vegetable mix instead of beef. Swap mini lasagna noodles for broken regular lasagna noodles, bow tie, or egg noodles (avoid no-boil or oven-ready varieties).
- Sauce Variation: You can substitute 24 ounces of store-bought jarred sauce for crushed tomatoes, adding extra liquid as needed.
- Cheese Alternatives: Feel free to use cottage cheese instead of ricotta or any preferred cheeses. Preshredded cheeses may result in a less creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
