Copycat Hamburger Helper Skillet Lasagna
Add Preferred SourceToss the box! This copycat Hamburger Helper Skillet Lasagna is about as easy and as delish as it gets! Make enough for the whole family, and with cooked-all-day-flavor, this easy skillet recipe is a keeper!
If you grew up on Hamburger Helper but want a homemade version with real ingredients, this Copycat Hamburger Helper Skillet Lasagna is the answer. No boxed mixes, no artificial flavors—just homestyle comfort food made from scratch. It’s rich, cheesy, and packed with hearty flavors that will remind you of classic family dinners, but with bigger portions and a much fresher taste.
One of the best parts of making this at home is that you control everything that goes into it. That means real beef, real cheese, and a creamy, savory sauce without any preservatives or mystery powders. Plus, it’s a one-pan meal, so cleanup is a breeze! Whether it’s a busy weeknight or you just want a cozy meal that feeds the whole family, this skillet lasagna delivers big flavor with minimal effort.
Ingredients
- Ground beef – I use 80/20 ground beef for maximum flavor.
- Onion – Yellow or brown onion is fine.
- Garlic – Please use fresh garlic, not jarlic. Jarlic doesn’t even taste like garlic.
- Canned diced tomatoes
- Marinara sauce – Use your favorite tomato or marinara sauce.
- Italian seasoning – I use a no-salt-added blend to keep the sodium down.
- Salt
- Water
- Mafalda pasta – Malfada pasta is little squares with wavy edges. They look like mini lasagna noodles, or use whatever short pasta you have on hand.
- Ricotta cheese – Use extra-smooth full-fat ricotta for the best flavor and texture.
- Shredded mozzarella cheese – You can also use preshredded pizza blend or Italian blend cheese.
How To Make Copycat Hamburger Helper Skillet Lasagna
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat a large skillet with a fitted lid over medium heat. Add the ground beef and cook, breaking it up as it browns. Stir in the diced onion and minced garlic, cooking until the beef is fully cooked and the onion is soft. Drain excess grease if needed.
Stir in the diced tomatoes with their juices, marinara sauce, Italian seasoning, and salt. Pour in the water and mix well to combine everything evenly.
Add the Mafalda pasta to the skillet, making sure the noodles are mostly submerged in the sauce. Cover the skillet, reduce the heat to low, and simmer for about 15 minutes, stirring occasionally, until the pasta is al dente.
Spoon small dollops of ricotta over the pasta, then sprinkle the mozzarella evenly on top. Cover again and cook for 2 more minutes, just until the cheese is melted and the pasta is tender.
Remove from the heat, garnish with fresh herbs if desired, and serve hot straight from the skillet.
Chef Jenn’s Tips
- Malfada pasta, with its ribbon-like shape is ideal, but broken lasagna sheets or other short pasta will work too.
- Ensure the pasta stays submerged while cooking. Add a splash of water if needed.
- If the sauce is too thin, simmer uncovered for a few minutes at the end for it to reduce and thicken.
- Sprinkle with fresh basil or parsley for a pop of color and flavor.
Make It A Meal
To complement the rich flavors of the Copycat Hamburger Helper Skillet Lasagna, consider serving it alongside a fresh and vibrant Greek Salad. The crisp vegetables and tangy feta cheese in the salad provide a refreshing contrast to the hearty pasta dish, creating a balanced and satisfying meal.
Storage
Leftovers store wonderfully! Pack them in an airtight container and refrigerate for up to 3 days. To reheat, microwave in a covered dish until warmed through, or heat gently on the stovetop. For longer storage, freeze the lasagna for up to 1 month. Thaw in the refrigerator overnight and reheat carefully to keep the creamy texture intact.
Copycat Hamburger Helper Skillet Lasagna
Ingredients
- 1 pound lean ground beef
- 1 cup onion diced
- 2 cloves garlic minced
- 14.5 ounces canned diced tomatoes undrained
- 20 ounces marinara sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 2 cups water
- 8 ounces Mafalda pasta
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
Instructions
- Heat a large skillet with a fitted lid over medium heat. Add the ground beef and cook, breaking it into crumbles, until it starts to brown.
- Stir in the diced onions and minced garlic. Cook for about 5 minutes, or until the beef is fully cooked and the onions are soft. Drain excess fat if needed.
- Stir in the diced tomatoes (with juice), marinara sauce, Italian seasoning, and salt.
- Pour in 2 cups of water and stir to combine. Add the pasta, making sure it’s coated in the liquid.
- Cover the skillet with a lid and reduce the heat to low. Let it simmer for 15 minutes, stirring occasionally, until the pasta is al dente.
- Drop small spoonfuls of ricotta over the pasta, then sprinkle shredded mozzarella on top. Cover and simmer for 2 minutes, until the cheese is melted and the pasta is fully tender.
- Remove the skillet from the heat, garnish with fresh herbs if desired, and serve hot!
Notes
Chef Jenn’s Tips
- With its ribbon-like shape, malfada pasta is ideal, but broken lasagna sheets or other short pasta will work too.
- Ensure the pasta stays submerged while cooking. Add a splash of water if needed.
- If the sauce is too thin, simmer uncovered for a few minutes at the end to reduce and thicken up.
- Sprinkle with fresh basil or parsley for a pop of color and flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Family loved this! Nice to have a one pot meal preparation! My Mom would make the original when I was a child. Good taste and good memories!