Homemade Lasagna Hamburger Helper

Introduction

Recreate the nostalgic comfort of a boxed meal, but with the fresh, hearty flavor of a homemade lasagna. This one-pot recipe delivers cheesy, savory satisfaction in about half an hour, making it a perfect weeknight dinner solution that everyone will love.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 8

Ingredients

• 2 tablespoons olive oil (extra virgin)
• 1 small yellow onion (finely chopped)
• 1 pound lean ground beef (I used grass-fed 90/10)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon tomato paste
• 2 cloves garlic (minced, may replace with 1 tsp garlic powder if needed)
• 1 tablespoon Italian seasoning
• ½ teaspoon red pepper flakes (or more if you like more heat)
• 28 ounce crushed tomatoes (such as organic)
• 2 ½ cups beef broth (not condensed beef broth (too salty))
• 12 ounces uncooked mini lasagna-shaped pasta (avoid “no-boil” or “oven-ready”)
• 1 cup Mozzarella cheese (shredded)
• ½ cup parmesan cheese (grated)
• ½ cup whole milk ricotta cheese
• Optional garnishes: chopped fresh basil (or chopped fresh Italian parsley)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened.
2. Add the ground beef, kosher salt, and black pepper. Cook, breaking it apart with a spoon, until fully browned and no pink remains.
3. Push the beef mixture to the side. Add the tomato paste to the cleared spot in the pot and cook for 1 minute to deepen its flavor. Then, stir it into the beef.
4. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir constantly for about 30 seconds until fragrant.
5. Pour in the crushed tomatoes and beef broth, stirring to scrape up any browned bits from the bottom of the pot. Bring the sauce to a simmer.
6. Stir in the uncooked mini lasagna pasta. Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
7. Remove the pot from the heat. Stir in the shredded mozzarella and grated parmesan cheese until melted and fully incorporated.
8. Dot the top of the pasta with spoonfuls of the ricotta cheese. Cover the pot and let it sit off the heat for 3-5 minutes to allow the ricotta to warm through.
9. Garnish with optional fresh basil or parsley, and serve immediately.

Variations

• Skillet to Oven: After adding the pasta and liquid in step 5, transfer everything to a 9×13-inch baking dish. Cover and bake at 375°F for 20 minutes, then top with all the cheeses and bake uncovered for 10 more minutes until bubbly.
• Extra Creamy: Before adding the cheeses in step 7, stir in ¼ cup of the hot pasta sauce into the ricotta to temper it, then swirl the thinned ricotta throughout the entire dish.
• Lighter Option: For a less cheesy finish, simply omit the ricotta topping and stir all the cheeses together at the end.
• Serving Idea: Serve over a bed of fresh spinach or arugula; the heat from the pasta will slightly wilt the greens.

Tips for Success

• Ensure you use a pot large enough to hold all the ingredients, as the uncooked pasta will expand as it cooks.
• Letting the dish sit, covered, for a few minutes after adding the ricotta is key—it allows the flavors to meld and the sauce to thicken to the perfect consistency.
• Taste the sauce before serving and adjust salt if needed, as the saltiness of broths and cheeses can vary.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat with a splash of broth or water to loosen the sauce, stirring frequently until hot. You can also reheat individual portions in the microwave.

FAQ

Can I use a different type of pasta?

Yes, any small, short pasta like rotini, penne, or small shells will work, though the cooking time may vary slightly.

What if I can’t find mini lasagna noodles?

Regular lasagna noodles broken into small, rough 1-inch pieces are a perfect substitute.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the meat sauce (through step 4) up to 2 days in advance. Store it in the fridge, then reheat, add the broth and pasta, and continue with the recipe.

My sauce is too thin after the pasta is cooked. What should I do?

Simply simmer the dish uncovered for a few more minutes, stirring often, until it reaches your desired thickness.

My sauce is too thick. How can I fix it?

Stir in additional beef broth or water, a few tablespoons at a time, until the consistency is right.

Can I freeze this?

Yes, but the texture of the pasta and ricotta may become slightly mushy upon thawing. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.