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 a blend of Italian cheeses. It’s a quick and easy family dinner that requires no pre-cooking of pasta, making it both convenient and delicious.
Ingredients
Scale
Sauce and Meat
- 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 ounce crushed tomatoes (organic preferred)
- 2 ½ cups beef broth (not condensed)
Pasta and Cheese
- 12 ounces uncooked mini lasagna-shaped pasta (avoid no-boil or oven-ready)
- 1 cup mozzarella cheese shredded (divided in half cups)
- ½ cup parmesan cheese grated (divided in quarter cups)
- ½ cup whole milk ricotta cheese
Optional Garnishes
- Chopped fresh basil
- Chopped fresh Italian parsley
Instructions
- Heat the oil: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering.
- Sauté onions: Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Cook beef: Add 1 pound of lean ground beef, breaking it up with a spoon, and cook until browned and no longer pink, 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 and stir for about one minute until fragrant.
- Add liquids and pasta: Stir 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 and cover. Let the mixture simmer gently for 20 minutes, stirring every 5 minutes to prevent sticking, until the pasta is tender.
- Add cheese: Stir in half of the shredded mozzarella (½ cup) and grated parmesan (¼ cup). Cook uncovered for 2 minutes to melt the cheese slightly.
- Top with ricotta and remaining cheese: Remove skillet from heat. Spoon dollops of ½ cup ricotta cheese onto the sauce and gently press into the mixture. Sprinkle the remaining mozzarella (½ cup) and parmesan (¼ cup) over the top. Cover and let sit for 5 minutes to allow cheese to melt completely.
- Garnish and serve: Uncover and garnish with chopped fresh basil or parsley if desired. 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. Thaw overnight in the refrigerator and reheat in microwave or skillet with added liquid as needed.
- No need to pre-cook pasta: The mini lasagna noodles cook directly in the sauce, absorbing all flavors and liquid.
- Meat variations: Substitute ground turkey, Italian sausage, ground pork, or a vegetable mix like mushrooms, zucchini, and spinach for a vegetarian version. Drain excess fat if using fattier meats.
- Pasta alternatives: Use broken regular lasagna noodles, bow tie, or egg noodles if mini lasagna noodles are unavailable. Avoid no-boil or oven-ready types.
- Sauce substitution: Use a 24 oz jar of store-bought tomato sauce instead of crushed tomatoes, adding liquid ½ cup at a time as needed while cooking.
- Cheese alternatives: Feel free to use cottage cheese instead of ricotta or other preferred cheeses. Pre-shredded cheese can be used but may affect creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
