Homemade hamburger helper lasagna is packed full of real tomato and herbs, nutrient rich stock, 100% real shredded cheese and ground beef. A one-pan dinner-time staple, but with better nutritional value.
The funny thing about Homemade Hamburger Helper, is that it's just as easy as the boxed dinner. Which leads me to question, why it needed to be packaged up in the first place? (Ingredient list here.)
Making it homemade means that you get to avoid a lot of unwanted ingredients.
The six basic steps to making Homemade Hamburger Helper are almost identical to the boxed version.
how to make hamburger helper lasagna
Start by browning the ground beef in a large skillet. This recipe calls for one pound of ground beef. (Sometimes I use half a pound, or increase it to a pound and a half, depending on my family's needs. Doing so doesn't affect the sauce consistency.)
Once the hamburger is browned and cooked, add the chicken stock, (here's instructions on how to make and can your own chicken stock), spices and tomato paste.
Mafalda pasta is the kind that resembles the original boxed brand. If you can't find mafalda, you can use regular lasagna noodles, broken into 2 inch pieces, or make your own pasta shapes with homemade pasta dough.
Bring the mixture to a boil on medium high heat and simmer for 5 minutes.
Reduce heat to low, and add the milk and pasta.
Simmer for about 7-8 minutes, until noodles are al dente. Don't overcook them, as they can get mushy in the sauce. (If you've used broken lasagna noodles, they'll take a bit longer; refer to the box instructions for al dente time.)
Once they've reached al dente, remove the pan from the heat. Sprinkle in the shredded cheese and gently stir throughout, letting it melt completely.
Enjoy a classic comfort food, knowing you're using real, whole ingredients.
Hamburger Helper Lasagna
Ingredients
- 1 lb ground beef
- 2 cups chicken stock
- 3 oz can tomato paste
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp sugar
- 2 cups milk
- pinch salt and pepper to taste
- 2 ½ cups dry uncooked mafalda pasta or broken up lasagna pasta pieces
- ¼ cup cheddar cheese shredded off block
- ¼ cup mozzarella or Monterrey jack cheese shredded off block
Instructions
- In a deep skillet, brown hamburger.
- Add 2 cups chicken stock, 3 oz tomato paste, tsp onion powder, ½ garlic powder, 1 tsp dried oregano, ½ tsp dried basil ¼ tsp sugar, and salt and pepper to taste. (Might not need salt.) Stir to dissolve tomato paste and mix seasonings.
- Bring to a simmer on high heat for 5 minutes; it needs to reduce by about half.
- Reduce heat to low. Add 2 cups milk and mafalda pasta. Simmer, covered, on low about 6-7 minutes for al dente, or according to pasta package time. Do not overcook it, and do not use higher than medium low heat, as this can curdle the milk.
- When the pasta is done, remove from heat. Stir in one cup total shredded cheese (blend of cheddar and mozzarella or Monterey jack) until melted. Serve immediately.
Notes
- Any pasta shape can be used, but Mafalda is the pasta that the boxed Hamburger Helper Lasagna uses. Breaking regular lasagna sheets into 1 inch pieces resembles the pasta also.
- Ground beef can be adjusted from anywhere between one half pound to 1 ½ pounds.
- While boiling the stock, tomato paste and spices on medium-high/high heat, the liquid level will reduce and condense; this is normal and necessary to concentrate the flavors.
- Use any blend of cheddar, Monterrey Jack, mozzarella, or like cheese to a combined total of 1 cup shredded cheese.
- Before adding milk and uncooked pasta, remove the pan from the burners surface to avoid boiling the milk. Stir the milk and pasta, and return to burner to simmer on medium low until pasta is al dente.
- Lastly, remove from heat and stir in shredded cheese until smooth and combined.
- Salt and pepper to taste (optional).
Lindsay says
Followed the recipe exactly, only adding milk off heat slowly, then simmered low. The milk curdled and the pasta noodles needed much longer to cook. Next time, I will just add some heavy cream and cook the pasta separately. The flavors were good.
Erin says
Hi Lindsay! Just be sure to reference the package directions on your box of mafalda (the time can vary depending on the brand; and if you use broken lasagna pasta, it usually takes much longer than mafalda). As far as the milk goes, it doesn't like immediate high heat, so if your low simmer was too hot- you might want to lower it next time. Here is a quick but helpful article on preventing milk from curdling when you heat it. If you try it again, let me know how it goes! It's a great back-pocket dinner recipe to have on hand.
Kristina says
This was very yummy. We had zero leftovers! Thank you!
Erin says
Kristina, I'm so glad you all liked it!
Melissa says
Hi! I found your recipe on Pinterest and made it last night. I had to make some adjustments but it still turned out excellent! I didn't use milk, since I don't drink milk and never have any on hand - I just used 2 more cups of broth. I made my chicken broth with 2tsp of chicken Knorr and 2tsps of chicken-tomato Knorr in 4cups of water. I also sautéed 1 cup diced red onion and 3 cloves fresh garlic. I added 1 tsp Worcheshire to ground beef as it was browning. I omitted the oregano, basil and sugar - and used cayenne, paprika, and Mrs Dash Onion/Garlic blend instead. Everything else I followed exactly and it came out so yummy - creamy, cheesy and so full of flavor. I will be repeating this recipe forever. Thank you!
Erin says
That's great Melissa! Good thinking on the milk and broth substitutions! The nice thing about this recipe is that it's flexible-like what you did with the spices. Sounds yummy! And thanks for taking the time to comment 🙂
Melissa says
Just an update to tell you I made it as written this time - except still substituting the milk for broth and I used mozzarella and parm for the cheese. Perfection! Your recipe is truly versatile. Side note: there’s been zero leftovers both times! Thanks again
Erin says
Melissa! I'm so glad! And I appreciate the update, and the fact that you tried it again, that's awesome 🙂 Thanks so much, and take care.
Mom of many says
@erin I can’t wait to try this recipe! I have a large family of 10 and can I hardly ever find healthy recipes like yours for large family’s.. thanks a bunch for sharing:)
Erin says
Thanks so much! Sometimes I double it, if I've got extra people 😉
Blaky says
Hi! Looking to make this tonight, but nervous about so much tomatoes paste. Other recipes use marinara, so a little less potent. I quadruple the batch when making homemade helper. Lasts a few nights. The idea of 12oz tomato paste sounds intense! The reason I want to go with this recipe is there's no chopping. Happy to just use prepared spices. But all that Tom paste is concerning...seems super acidy.
Erin says
Hi Blaky! The recipe calls for 3 ounces of tomato paste 🙂
Erin says
Yep, so it's not 12 oz of tomato paste, don't worry. The recipe calls for 3 ounces. Please feel free to let me know if the recipe card doesn't display 3 ounces! But if there's any confusion... it's 3 ounces, not 12 🙂 If you'd like to email me I'd love to help! I want to make sure you're loving the recipe and the result so if there's anything I can do to help or clarify the directions lets get in touch!. Thanks so much for your interest in the recipe 😉
Mandy says
It turned out delicious. No issues with the liquids.
Erin says
Mandy! Thank you. I'm glad you didn't have an issue with it 🙂 Thanks so much for your comment, and 5 stars I really appreciate that!
Blaky says
Mandy, was the the acidity of the tomato really potent due to so much tomato paste? Recipe looks good, but I'm hestlitant to use so much paste... thanks!
Steph says
Soupy mess. I’m sure the theory is good but perhaps 8 cups of liquid is too much. I did a slurry, added more pasta... nope just soup so out it went. Loved the combo of flavors listed and the thought of a one pan meal.
Erin says
Hi Steph, thanks for your comment! Sorry to hear it didn't work out for you. Did you add the noodles dry? Because, if you try to boil them in water first, it's going to leave a whole mess of liquid behind that won't soak into anything. Other than that, I think maybe it's possible that the stock wasn't given enough time to reduce, that's a crucial step so that that the volume of liquid IS smaller, because, you're right 8 cups of liquid is a lot. That being said, this feeds a family of 6 with leftovers, so it is necessary to account for all that pasta, ground beef and to make the cheese sauce. I have cut the entire recipe in half, as I'm hearing that people feel it's just a lot of liquid, and not every household needs a huge pot of this. It's my families typical measurements, but there are six of us, and it leaves us plenty leftovers. So I can see why that sounds like a lot. I suppose the ones that do want that much, can double it using the easy recipe card multiplier buttons.
Thanks for your feedback!
Michele says
Yep my milk curdled but still tasty. Will try again.
Kathleen Southerly says
That seems like a lot of liquid, just want to be sure recipe is correct-32 ozs chicken broth, 6 ozs tomato paste & 16 ozs milk?
Erin says
Kathleen, it is quite a bit of liquid, but that's why there is a reducing time in the third step (on high for a good 5 minutes, just make sure you do that before the milk, because at that high of heat, the milk can curdle). Also, 12 ounces of pasta is quite a bit, this recipe makes enough for my family of 6, with leftovers. Also, some of that liquid gets mixed with the cheese to make the sauce. It'll take a deep skillet to fit it all! Thank you for your comment! I'd love to know what you think, if you make it and you think it's too saucy for you, let me know!