The Best Homemade Hamburger Helper Lasagna

Get ready to ditch the boxed stuff and try your hand at making homemade hamburger helper lasagna from scratch. It is perfectly creamy, cheesy, and packed full of flavor.

Since we have been trying to cut out any and all preservatives and additives in our foods one thing I have missed most is hamburger helper. I was raised eating it and the lasagna was my absolute favorite. So I decided to learn to make it from scratch. It is made with minimal ingredients you more than likely already have in your pantry. In under 30 minutes you can have a flavorful, nutritious, homemade dinner on the table.

This post may contain affiliate links. This means I may receive a commission at no extra cost to you. You can read my disclosure policy for more information.

Why You’ll Love This Recipe

• It is very similar to store-bought hamburger helper flavor wise but without all the additives and preservatives.
• This is a one pot meal and ready in under 30 minutes making this the perfect recipe for busy weeknight dinners.
• You can control all the ingredients going into the recipe. So if your family has allergies or dietary restrictions you can make substitutions as needed.

Equipment

• Large pot with lid – I like using an enamel coated cast iron dutch oven to cook my hamburger helper in but any pot with a lid will work.

You can find a full list of equipment in the recipe card below.

Ingredients

• Ground beef – Is the protein source in this recipe. You can substitute with Italian sausage but if you want it to turn out like traditional hamburger helper I recommend sticking with the ground hamburger.
• Spices – The spices used in this recipe are dare I say the most important part to achieving the flavor of hamburger helper lasagna.

You can find a full list of ingredients and measurements in the recipe card below.

How to Make Homemade Hamburger Helper Lasagna From Scratch

1. Preheat your pot over low to medium heat to help prevent the hamburger from sticking. Once the skillet is preheated add the hamburger and saute until brown.

2. Once the beef is browned drain off excess grease. Add the beef broth, tomato paste, onion powder, garlic powder, oregano, basil, sugar, salt, and pepper. Stir until everything is well combined.

3. Add the dry uncooked pasta. Stir the pasta in.

4. Immediately add the milk. Stir the milk in until everything is well combined ensuring that all of the pasta is under the liquid. Place the lid on the pot and cook over low heat allowing the pasta to simmer approximately 10 minutes or until the pasta is done. (Do NOT cook the pasta over a higher temperature it will cause the milk to curdle.)

5. Once the pasta is fully cooked add in the grated cheddar cheese and parmesan cheese. Allow to melt stirring occasionally.

6. When the cheese is melted and fully incorporated allow to stand for 5 minutes before serving.

Storage

Any leftovers should be stored in an airtight container and refrigerated. If stored properly it will last for 3 to 5 days.

FAQs

Shop Post

Save Post For Later