Description
This Homemade Lasagna Hamburger Helper is a comforting one-pot meal combining ground beef, mini lasagna noodles, and a rich tomato sauce with Italian herbs. It’s a quick, cheesy, and hearty dish perfect for busy weeknights, featuring layers of mozzarella, parmesan, and ricotta cheese for a creamy finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 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 as substitute)
- 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 noodles)
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 Italian parsley
Instructions
- Heat the olive oil. In a large skillet over medium-high heat, warm 2 tablespoons of extra virgin olive oil until shimmering.
- Sauté the onion. Add the finely chopped small yellow onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Cook the ground beef. Add 1 pound of lean ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes.
- Add seasonings and tomato paste. 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 1 minute to bloom the flavors.
- Add tomatoes, broth, and pasta. Stir in 28 ounces crushed tomatoes, 2 ½ cups beef broth, and 12 ounces uncooked mini lasagna-shaped pasta. Bring mixture to a boil.
- Simmer the pasta in sauce. Reduce heat to low, cover, and simmer gently for 20 minutes until noodles are tender, stirring every 5 minutes to prevent sticking.
- Incorporate half the cheese. Stir in ½ cup shredded mozzarella and ¼ cup grated parmesan. Cook uncovered for 1-2 minutes to melt the cheese slightly.
- Add ricotta and remaining cheese. Remove skillet from heat. Spoon ½ cup ricotta cheese in dollops onto the sauce and gently press into the sauce mixture. Sprinkle the remaining ½ cup mozzarella and ¼ cup parmesan on top.
- Let cheese melt. Cover and let sit for 5 minutes to allow the cheeses to melt and meld together.
- 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 for up to 2 months. Cool completely before freezing. To reheat, thaw overnight in the fridge and warm in microwave or skillet, adding liquid if needed.
- No pre-cooking noodles: Dry pasta cooks directly in the sauce, absorbing all the flavors—no boiling required.
- Meat alternatives: Substitute ground beef with Italian sausage, ground pork, turkey, or a meat blend. Drain excess fat for less grease. Vegetarian option: replace meat with chopped mushrooms, zucchini, spinach, or mixed vegetables.
- Pasta substitutions: Use broken regular lasagna noodles, bow tie, or egg noodles if mini noodles aren’t available. Avoid no-boil or oven-ready noodles.
- Sauce alternatives: Use 24 oz store-bought jarred tomato sauce in place of crushed tomatoes; add additional liquid as needed while pasta cooks.
- Cheese options: Traditional ricotta, mozzarella, and parmesan work best. Pre-shredded cheeses may produce a less creamy texture. Cottage cheese can substitute for ricotta.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
