Homemade Hamburger Helper Lasagna Recipe

One serving of Homemade Hamburger Helper Lasagna topped with melty mozzarella cheese.

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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.

Prep Time5

Cook Time24

Total Time29

Course: Main Course

Cuisine: American

Keyword: homemade hamburger helper, skillet lasagna, stove top lasagna

Servings: servings

Calories: 314kcal

Author: Mindy Boyd

Ingredients

1 tablespoon corn starch
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon back pepper
1 pound 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 back 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 pound 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. Gently 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

Notes

Stir occasionally to prevent sticking, especially in the last 5 minutes as the sauce thickens.

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.

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Nutritional information is approximate.

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Nutrition