Homemade Hamburger Helper Lasagna
Ground beef, mafalda pasta, tomato paste, and a blend of cheeses come together in this Homemade Hamburger Helper Lasagna for a quick and comforting one-skillet dinner.
You know those meals that instantly take you back to being a kid? For me, it’s Hamburger Helper. I remember those busy school nights when my mom would whip up a box of it in what felt like record time. It wasn’t fancy, but it was warm, cheesy, and exactly what we needed after a long day.
Fast forward to now, and I still crave those flavors—especially on nights when I just don’t feel like making a complicated dinner. But, let’s be real, the boxed stuff doesn’t quite hit the same anymore. So one day, I decided to try making my own version, using fresh ingredients I already had in the kitchen.
It wasn’t perfect the first time (I may have curdled the milk—oops), but once I nailed it, this Homemade Hamburger Helper Lasagna became a regular in my dinner rotation. It’s got all the nostalgia of the original, with a little extra love—and cheese.
Why You’ll Love This Homemade Hamburger Helper Lasagna Recipe?
This isn’t just a meal; it’s a cozy hug in a skillet. You’ll love how the mafalda pasta soaks up the rich tomato sauce, how the cheeses melt into a creamy, gooey dream, and how the whole thing comes together in just 30 minutes. Plus, it’s a one-pot wonder, which means minimal cleanup (and honestly, isn’t that the real win here?).
It’s perfect for busy weeknights, lazy Sundays, or anytime you want something hearty without a lot of effort. Bonus? It’s totally customizable. Want to add veggies? Go for it. Prefer turkey over beef? Do your thing. It’s your skillet; you make the rules.
Ingredient Notes:
Let’s break down the magic behind this skillet dinner:
- Ground Beef: The savory base of this dish. If you’re not a beef fan, ground turkey or chicken works too.
- Mafalda Pasta: These wavy little noodles are like baby lasagna sheets and are perfect for soaking up the sauce. No mafalda? Broken lasagna noodles or even penne work just as well.
- Chicken Stock: Adds a depth of flavor to the sauce that water just can’t. Beef stock is a great alternative if you want a richer taste.
- Tomato Paste: The unsung hero of quick sauces. It’s rich, tangy, and adds so much depth with just a small amount.
- Cheddar Cheese: Freshly shredded is key here—pre-shredded just doesn’t melt the same way.
- Parmesan, Mozzarella, or Monterey Jack: Pick your favorite or use a mix. They all add creaminess and a touch of sophistication (because why not?).
- Milk: Keeps the sauce creamy and luscious. Just be gentle with the heat—curdled milk is not the vibe.
How To Make Homemade Hamburger Helper Lasagna?
This dish is so straightforward, even if you’re half-asleep, you’ll still crush it.
1. Cook the Ground Beef
Start by browning the ground beef in a deep skillet over medium-high heat. Break it up with a spoon as it cooks, and if you’ve got a lot of grease, drain it off. Nobody wants greasy pasta.
2. Build the Sauce
To the same skillet, add chicken stock, tomato paste, onion powder, garlic powder, oregano, basil, sugar, and a pinch of salt and pepper. Stir it all together until it’s well combined. Turn the heat up for about 5 minutes to let the sauce reduce a bit. It’ll thicken slightly, and the aroma? Pure comfort.
3. Add the Pasta and Milk
Here’s where it gets fun. Take the skillet off the heat (this helps avoid milk drama). Add the uncooked mafalda pasta, followed by the milk. Stir gently to make sure everything’s mixed, then pop it back on the burner.
4. Simmer the Pasta
Cover the skillet and let it simmer on low heat for about 6–7 minutes. Stir occasionally to make sure nothing sticks. The pasta will cook right in the sauce, soaking up all that tomatoey goodness.
5. Stir in the Cheese
Once the pasta is al dente, take the skillet off the heat and stir in the shredded cheese. Watching it melt into the sauce is chef’s kiss. It’s creamy, cheesy perfection.
6. Serve and Savor
Dish it up while it’s still hot and gooey. Grab a fork, and don’t be shy with the portions—this is comfort food, after all.
Storage Options:
Leftovers are the gift that keeps on giving. Store them in an airtight container in the fridge for up to three days. When you’re ready to reheat, add a splash of milk to loosen up the sauce and microwave in short bursts, stirring in between. You can also warm it up on the stovetop if you’re feeling fancy. Want to freeze it? Totally doable. Just thaw overnight in the fridge and reheat as usual.
Frequently Asked Questions:
Can I make this gluten-free?
Absolutely! Just use gluten-free pasta and double-check that your chicken stock and seasonings are gluten-free too.
Can I make it ahead of time?
Yep! You can prepare the dish, let it cool, and store it in the fridge. When you’re ready to eat, reheat gently with a splash of milk to refresh the sauce.
How do I keep the milk from curdling?
Low and slow is the way to go. Keep the heat low when adding the milk and stir gently. Patience pays off here.
And there you have it—Homemade Hamburger Helper Lasagna that’s cheesy, comforting, and ridiculously easy. It’s perfect for weeknights, lazy weekends, or anytime you need a little comfort in your life. Give it a try, and let me know how it turns out—did you add your own twist? I’d love to hear about it!
Homemade Hamburger Helper Lasagna
Ingredients
- 1/2 pound ground beef
- 2 cups chicken stock
- 3 ounces tomato paste
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 2 cups milk
- 2 1/2 cups dry mafalda pasta or broken lasagna pieces
- 1/4 cup cheddar cheese shredded
- 1/4 cup Parmesan Monterey Jack, or mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
Cook the Ground Beef
- In a deep skillet over medium-high heat, sauté the ground beef until browned and fully cooked. Drain excess grease if necessary and return the beef to the skillet.
Prepare the Sauce Base
- To the skillet, add chicken stock, tomato paste, onion powder, garlic powder, dried oregano, dried basil, sugar, and a pinch of salt and pepper. Stir until well combined, then increase the heat to high. Allow the mixture to simmer for 5 minutes, reducing the liquid by nearly half to concentrate the flavors.
Incorporate the Pasta and Milk
- Reduce the heat to low and temporarily remove the skillet from the burner. Add the dry mafalda pasta, followed by the milk, stirring gently to combine. Return the skillet to the burner, maintaining a low heat to prevent the milk from curdling.
Simmer the Pasta
- Cover the skillet and simmer the mixture on low heat for 6–7 minutes, or until the pasta is cooked al dente. Stir occasionally to ensure the pasta cooks evenly and does not stick to the bottom of the skillet.
Add the Cheeses
- Once the pasta is cooked, remove the skillet from the heat. Stir in the shredded cheddar cheese along with Parmesan, Monterey Jack, or mozzarella, mixing until the cheeses have melted and the sauce is creamy.
Serve Immediately
- Transfer the dish to plates or bowls and serve warm. This dish is best enjoyed fresh, showcasing the creamy texture and rich flavors.
