Enjoy a speedy, one-pot Hamburger Helper Lasagnarecipe that's healthier and family-friendly! With just 15 minutes of prep, it's a fresh take on an American classic, ready in under an hour.
Heat two tablespoons of olive oil (2 TBL) in a large skillet over medium-high heat.
Add the onions (1 sm) and cook, stirring occasionally, until soft and translucent, about 3-5 minutes.
Add the ground beef (1 lb), breaking it up with a spoon, and cook until browned, about 3-5 minutes.
Add salt (1 tsp), pepper (½ tsp), tomato paste (1 TBL), garlic (2 cloves, minced), Italian seasoning (1 TBL), and red pepper flakes (½ tsp). Stir and cook for about one minute.
Stir in crushed tomato (28 oz), beef broth (2 ½ cups), and mini lasagna noodles (12 oz). Bring to a boil.
Reduce heat to low, cover, and simmer gently for about 18-20 minutes until noodles are tender. Stir mixture every 5 minutes to prevent sticking.
Stir in half the mozzarella (½ cup) and parmesan cheese (¼ cup). Cook uncovered for 1-2 minutes.
Take the skillet off the heat. Spoon dollops of ricotta cheese (½ cup) onto the sauce. Gently press each dollop into the sauce mixture. Sprinkle the remaining mozzarella (½ cup) and parmesan cheese (¼ cup), cover, and allow to sit for an additional 5 minutes until the cheese has melted.
Uncover and garnish with chopped basil or parsley if using.
Notes
Storage Tips
Hamburger Helper Lasagna can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Ensure the lasagna cools completely before freezing. To reheat, allow to thaw in the refrigerator overnight and reheat in the microwave or slowly in a skillet adding additional liquid as needed.Do I need to pre-cook the lasagna noodles? | No. That’s the beauty of this one-pot meal. The dry pasta cooks in the sauce itself and will absorb all the liquid.
Substitutions and Variations
Meat: Substitute one pound of your preferred meat - Italian sausage, ground pork, ground turkey, or a blend. Make sure to drain excess fat if using fattier meat to prevent the dish from becoming overly greasy. Or go vegetarian, replacing the meat with your favorite chopped vegetables. Mushroom, zucchini, spinach, or a combination of these would be delicious.
Pasta: If mini lasagna noodles are unavailable, regular lasagna noodles (broken into 1 ½ or 2-inch pieces), bow tie, or egg noodles are suitable. Avoid the “no-boil” or “oven-ready” noodles.
Sauce: A 24 oz store-bought jarred sauce can replace crushed tomatoes if needed. You may need to add liquid to your skillet while the pasta cooks. Best to add ½ cup at a time.
Cheeses: Traditional lasagna uses a mix of ricotta, mozzarella, and parmesan, but feel free to use your preferred cheeses. Preshredded cheeses work, but note that they may result in a less creamy texture. Cottage cheese can be used as a substitute for ricotta.