Description
This Homemade Lasagna Hamburger Helper is a comforting, easy one-pot meal featuring ground beef, mini lasagna noodles, and a rich tomato sauce layered with melted mozzarella, parmesan, and creamy ricotta cheese. Perfect for a quick weeknight dinner that satisfies the whole family.
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 recommended)
- 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)
- 12 ounces uncooked mini lasagna-shaped pasta (avoid no-boil or oven-ready)
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 the oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- Sauté onions: Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Cook ground beef: Add the lean ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5 minutes.
- Season the meat: Add salt, black pepper, tomato paste, minced garlic, Italian seasoning, and red pepper flakes. Stir everything together and cook for about one minute to combine flavors.
- Add liquids and pasta: Stir in crushed tomatoes, beef broth, and uncooked mini lasagna noodles. Bring the mixture to a boil.
- Simmer pasta: 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: Stir in half the mozzarella (½ cup) and parmesan (¼ cup) cheeses. Cook uncovered for 1-2 minutes until cheese begins to melt.
- Finish with ricotta and cheese topping: Remove the skillet from heat. Spoon dollops of ricotta cheese (½ cup) onto the mixture and gently press them into the sauce. Sprinkle the remaining mozzarella (½ cup) and parmesan (¼ cup) over the top. Cover and let sit for 5 minutes until the cheese melts.
- Garnish and serve: Uncover and garnish with chopped basil or parsley if desired. Serve hot.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Cool completely before freezing. To reheat, thaw overnight and warm in the microwave or skillet adding a splash of liquid if needed.
- No need to pre-cook noodles: The dry mini lasagna noodles cook in the sauce, absorbing all the flavors.
- Meat substitutions: Use Italian sausage, ground pork, ground turkey, or a vegetable mix such as mushrooms, zucchini, and spinach. Drain excess fat if using fattier meats to avoid greasiness.
- Pasta alternatives: If mini lasagna noodles are unavailable, use broken regular lasagna noodles, bow tie, or egg noodles. Avoid no-boil or oven-ready types.
- Sauce substitutions: A 24-ounce jar of store-bought tomato sauce can replace crushed tomatoes; add additional broth as needed during cooking.
- Cheese variations: Use your preferred cheeses; cottage cheese can substitute for ricotta. Pre-shredded cheeses may yield slightly less creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
