One Pot Hamburger Lasagna (Printable Version)
# What You'll Need:
01 -
1 pound extra lean ground beef
02 -
1 small onion, chopped
03 -
3 cloves garlic, minced
04 -
¼ teaspoon salt, or to taste
05 -
¼ teaspoon pepper, or to taste
06 -
1 tablespoon Italian seasoning
07 -
2 cups marinara sauce
08 -
8 ounce mafalda pasta, uncooked
09 -
3 cups low sodium chicken broth
10 -
1 cup shredded mozzarella cheese
11 -
2 tablespoons fresh parsley, chopped for garnish
# Step-by-Step Directions:
01 -
In a large skillet cook the ground beef over medium heat until no longer pink and beginning to brown. Drain excess fat if necessary (minimal with extra lean beef).
02 -
Add chopped onion and minced garlic to the skillet. Season with salt, pepper, and Italian seasoning. Cook until onion becomes soft and translucent, about 3 minutes.
03 -
Add marinara sauce, pasta, and chicken broth, stirring to combine. Bring to a boil, then reduce heat to low. Simmer for approximately 15 minutes until pasta is tender and most liquid is absorbed.
04 -
Stir in mozzarella cheese and continue cooking for 30 seconds to 1 minute until completely melted.
05 -
Garnish with fresh chopped parsley and serve immediately.
# Helpful Notes:
01 -
If mafalda pasta is unavailable, substitute with another small pasta shape such as farfalle, penne, shells, or elbow macaroni.
02 -
Ground chicken or turkey can be substituted for beef to reduce fat content.
03 -
When adding liquids, scrape any browned bits from the bottom of the skillet to incorporate their flavor.
04 -
Feel free to experiment with different cheese varieties and spice combinations.
05 -
Leftovers can be refrigerated in an airtight container for 3-4 days.
06 -
For longer storage, cool completely and freeze in an airtight container for up to 3 months.