Homemade Lasagna Hamburger Helper

Introduction

This Homemade Lasagna Hamburger Helper delivers all the comforting, cheesy satisfaction of the nostalgic box, but made entirely from scratch with real ingredients you can feel good about. You get a rich, meaty tomato sauce, perfectly cooked pasta, and a luxurious trio of melty cheeses in one pan. It’s the ultimate upgrade for a quick and incredibly satisfying family dinner.

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, deep skillet 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 up the meat with a spoon, until it is fully browned and no pink remains. Drain any excess grease if necessary.
3. Push the meat mixture to the sides and add the tomato paste to the center of the pan. Cook for 1 minute until it darkens slightly, then stir it into the beef.
4. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir and cook for 30 seconds until fragrant.
5. Pour in the crushed tomatoes and beef broth, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
6. Stir in the uncooked mini lasagna pasta. Ensure all pasta is submerged in the liquid.
7. Reduce heat to maintain a gentle simmer. Cover and cook for 15-18 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
8. Remove the skillet from heat. Sprinkle the shredded mozzarella and grated parmesan evenly over the top. Dollop the ricotta cheese over the surface.
9. Cover the skillet again and let it sit for 3-5 minutes, until the cheeses are melted. Give it one final gentle stir to incorporate the cheeses slightly.
10. Serve immediately, garnished with chopped fresh basil or parsley if desired.

Variations

1. Make it Spicy: Add a pinch more red pepper flakes during cooking, or serve with a drizzle of chili oil or hot sauce on top.
2. Creamier Version: For an even richer sauce, stir in 1/4 cup of heavy cream or half-and-half along with the crushed tomatoes and broth.
3. Skillet-to-Oven Finish: After adding the cheeses in Step 8, transfer the uncovered skillet to a broiler for 2-3 minutes to get a golden, bubbly top.
4. Lighter Option: Swap the ground beef for ground turkey or chicken, and use a low-sodium broth.

Tips for Success

• Finely chop the onion to ensure it cooks quickly and melds seamlessly into the sauce.
• Use regular mini lasagna pasta as specified; “no-boil” or “oven-ready” noodles will become mushy in this one-pot method.
• Don’t skip browning the tomato paste—it deepens the overall flavor of the dish significantly.
• Let the dish rest, covered, after adding the cheese. This allows the sauce to thicken to the perfect consistency and the cheese to melt gently.

Storage & Reheating

Store any 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, or in the microwave in 30-second intervals, stirring between each.

FAQ

Can I use a different pasta shape?

Yes, any small, sturdy pasta like rotini, small shells, or cavatappi will work, but the cooking time may need to be adjusted slightly.

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

Simply simmer the dish uncovered for an additional 2-5 minutes to reduce the liquid to your desired consistency.

Can I make this ahead of time?

Absolutely. Prepare the recipe through step 7. Let it cool, then refrigerate. When ready to serve, reheat gently on the stove, then proceed with adding the cheeses.

What if I only have garlic powder?

As noted in the ingredients, you can replace the 2 cloves of minced garlic with 1 teaspoon of garlic powder added in step 4 with the other dried seasonings.

Is the red pepper flakes’ heat level adjustable?

Yes, the 1/2 teaspoon provides a very mild warmth. You can reduce it to 1/4 teaspoon or omit it entirely for no heat, or increase it to 3/4 teaspoon or 1 teaspoon for a noticeable kick.

Can I freeze this?

Yes, though the texture of the pasta may soften slightly. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove with a little extra broth.