Homemade Hamburger Helper Lasagna Recipe
Homemade Hamburger Helper Lasagna is just as easy as the boxed version—but with fewer mystery ingredients and a bit more real-food goodness. The best part? Your whole family will devour it without even realizing it didn’t come from a box. And you? You’ll love that it’s still a one pan dinner that keeps dishes (and effort) to a minimum.
Ingredients
- 1 tablespoon corn starch
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb lean ground beef
- 2 cups marinara sauce
- 1 cup beef broth
- ½ cup milk
- 2 cups bowtie pasta
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Instructions
- In a small bowl, mix the cornstarch, Italian seasoning, garlic powder, onion powder, salt, and pepper until well combined; set aside.1 tablespoon corn starch, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease if not using lean ground beef. Add the marinara sauce and beef broth and bring to a boil, add the seasoning mix and milk.1 lb lean ground beef, 2 cups marinara sauce, 1 cup beef broth, ½ cup milk
- Add the pasta, return the mixture to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes, or until the pasta is tender and most of the liquid has been absorbed.2 cups bowtie pasta
- Sprinkle mozzarella and parmesan over the top and pop the skillet under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.1 cup shredded mozzarella cheese, ½ cup shredded parmesan cheese
Tips for success
Once you add the pasta, give it a stir now and then, especially during the last half of cooking, to keep it from sticking to the bottom.
Ideally, you want the liquid to simmer gently so it absorbs at about the same pace the pasta cooks. For most stoves, that’s somewhere between medium and medium-low heat, but your setting may vary depending on your setup.
We like to broil the cheese for that bubbly finish. But if your skillet isn't oven-proof, no worries—just sprinkle on the cheese, cover with a lid, and let the residual heat work its melty magic.
🔖 Bookmark this page so you can find it quickly the next time you want to make this recipe.
*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.
Just toggle to the metric version to view the measurements in grams, milliliters, and more!
Why do you include metric measurements?
While the U.S. still mostly uses cups and tablespoons, the rest of the world uses metric. I include both to make my recipes easier for everyone—no conversions needed! The metric amounts are calculated automatically and work great for everyday cooking. Since these recipes aren’t for baking (where exact weights really matter), a few grams one way or the other won’t hurt a thing.Just toggle to the metric version to view the measurements in grams, milliliters, and more!
Nutrition
Serving: 1/6th of recipeCalories: 303kcalCarbohydrates: 22gProtein: 28gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 70mgSodium: 891mgPotassium: 622mgFiber: 2gSugar: 5gVitamin A: 592IUVitamin C: 6mgCalcium: 256mgIron: 3mg
Tried this recipe?Let us know how it was!