Homemade Hamburger Helper Lasagna

One-pan skillet lasagna in 30 minutes tastes like classic lasagna. No layering, kid-approved, and better than boxed Hamburger Helper.

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 450

1 pound lean ground beef
1/2 pound Italian sausage (mild or hot)
1 sweet onion , diced
1 teaspoon garlic , minced
1/2 teaspoon red pepper flakes
3 cups Pasta Sauce; homemade or your favorite jarred sauce
4 cups low-sodium chicken broth
2 (14 oz.) cans stewed tomatoes
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt or more to taste
1/2 teaspoon pepper , more or less to taste
10 uncooked lasagna noodles , broken into bite-sized pieces or your favorite dry pasta
Optional Cheese Garnish
1/2 cup shredded mozzarella cheese
1/4 cup freshly finely grated Parmesan cheese
4 oz ricotta cheese

Heat large 12-inch skillet oven over medium-high heat. Add beef, Italian sausage and onions and cook, stirring occasionally until beef is browned.
Next, add the minced garlic and red pepper flakes (optional) and saute for another minute or two. If necessary, drain off any excess fat.
Add your favorite sauce (homemade or jarred), 4 cups chicken broth, stewed tomatoes, sugar, spices and broken lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally; approximately 25-30 minutes.
If desired, stir in a little extra chicken stock (or water) to reach desired consistency.
Garnish with cheese and serve hot.

What often goes wrong (and how to fix it)

Noodles stay firm or unevenly cooked - Keep the skillet at a steady simmer (not a hard boil). Stir occasionally so noodles don’t stick together. If needed, add a splash more broth/water and simmer a few extra minutes.
Sauce gets too thick before noodles are tender - Add extra chicken stock (or water) a little at a time until it loosens, then continue simmering.
Dish turns greasy - Use lean ground beef, and after browning, drain excess fat before simmering.
Flavor tastes flat - Taste at the end and adjust salt/pepper. If using low-sodium broth and a mild sauce, you may need a bit more seasoning.
Bottom scorches - Reduce heat to maintain a gentle simmer and stir more often, especially once noodles go in.

Lean ground beef → ground turkey or ground chicken (adds a lighter flavor)
Italian sausage → all ground beef, or add extra seasoning if skipping sausage
Sweet onion → yellow onion
Fresh minced garlic → garlic powder (in a pinch)
Red pepper flakes → omit for mild, or add more for heat
Pasta sauce → any marinara; choose one you already love
Low-sodium chicken broth → beef broth, vegetable broth, or water (broth gives best flavor)
Stewed tomatoes → crushed tomatoes or diced tomatoes
Granulated sugar → a pinch of brown sugar or omit if sauce is already sweet
Dried basil/parsley/oregano → Italian seasoning blend (your recipe card notes this option)
Lasagna noodles → another sturdy dry pasta (watch cook time and liquid needs)