Homemade Lasagna Hamburger Helper

Introduction

This Homemade Lasagna Hamburger Helper brings the comforting, cheesy goodness of the boxed classic to your kitchen with a fresh, flavorful twist. You get to control the quality of ingredients and enjoy the rich taste of a slow-simmered meat sauce. It’s a one-pot wonder that’s perfect for busy weeknights but delicious enough for a casual weekend feast.

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 finely chopped onion and cook until softened, about 3-4 minutes.
2. Add the ground beef, kosher salt, and black pepper. Cook, breaking up the meat with a spoon, until browned and no pink remains.
3. Push the meat mixture to the side of the pan. Add the tomato paste to the cleared space and cook for 1 minute, stirring just the paste, to deepen its flavor. Then, stir it into the meat.
4. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir and cook for about 30 seconds, until fragrant.
5. Pour in the crushed tomatoes and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pan.
6. Bring the sauce to a simmer. Stir in the uncooked mini lasagna pasta, ensuring all pieces are submerged in the liquid.
7. Reduce heat to maintain a gentle simmer. Cover and cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
8. Remove from heat. Stir in the shredded mozzarella and grated parmesan cheeses until melted and the sauce is creamy.
9. Dollop spoonfuls of the ricotta cheese over the top of the dish. Cover the pot again and let it sit off the heat for 2-3 minutes to warm the ricotta.
10. Garnish with chopped fresh basil or parsley if desired, and serve immediately.

Variations

• Creamier Sauce: Stir the ricotta cheese directly into the pot along with the mozzarella and parmesan for a uniformly creamy sauce.
• Extra Cheesy Top: After adding the ricotta dollops, sprinkle an additional ½ cup of mozzarella on top, cover, and let it melt for a gooier finish.
• Spice It Up: Increase the red pepper flakes to 1 teaspoon or add a dash of hot sauce with the tomatoes for a spicier kick.
• Casserole Style: Transfer the finished dish to a baking dish, top with extra cheese, and broil for 2-3 minutes for a bubbly, browned top.

Tips for Success

• Use a pot with a heavy bottom to prevent scorching, as the starchy pasta will thicken the sauce.
• Taste the sauce before adding extra salt, as the cheeses and broth will add saltiness.
• For a smoother ricotta layer, you can whisk it lightly with a fork before dolloping.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat with a splash of beef broth or water to loosen the sauce, stirring frequently, or in the microwave in 60-second intervals, stirring between each.

FAQ

Can I use a different pasta?

Yes, you can substitute with any small, sturdy pasta shape like rotini, penne, or mafaldine. Adjust cooking time according to package directions.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free pasta shape and ensure your beef broth and tomato products are certified gluten-free.

My sauce is too thick before the pasta is cooked. What should I do?

Simply add a little more beef broth or water, ¼ cup at a time, and continue simmering until the pasta is tender.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken will work well. The flavor profile will be lighter, so you may want to add an extra teaspoon of Italian seasoning.

Why is my ricotta not melting smoothly?

Ricotta is a fresh cheese and won’t melt like mozzarella. It’s meant to stay in soft, creamy dollops. Stirring it in at the end ensures those delicious pockets of flavor.

Can I freeze this dish?

You can freeze it, but the texture of the pasta and dairy may change slightly upon thawing. Cool completely, freeze in airtight containers for up to 2 months, and thaw overnight in the fridge before reheating.