Growing up, lasagna was one of those dinners you got maybe once a year and it was typically something that would only show up on the weekends – Sunday specifically.

During the following week, I would microwave as many slices of lasagna as I could get my teenage hands on. I was an insatiable lasagna fiend.

Because of its infrequency in our home, I assumed it was a very intimidating thing to make. Reality: it’s not! You just need to have a little bit of time. For that reason, it’s the perfect Sunday supper.

Just be sure to make it more than once a year!

Why You’ll Love 7 Layer Lasagna

Lasagna isn’t typically a hard sell, but just in case you need a little extra convincing, here are a few reasons that make this dish fantastic.

• Great for a crowd – Whether you are feeding family or friends, this is a show stopper that can easily feed a pretty large group of hungry folks.
• Freezer friendly – In the odd event you don’t finish your lasagna, this recipe freezes extremely well in large or single-serve portions.
• Veggie heavy – Some lasagna completely forgets that vegetables exist. This recipe is the opposite of that and boasts not one, not two, but three different kinds of veg.

What is 7 Layer Lasagna?

Think of 7 Layer Lasagna as the Italian answer to the classic 7 layer dip only there are a few layers of noodles thrown into the mix. Is it a direct take? No, but does it sound fun, and is it a departure from many typical lasagna recipes? Absolutely.

This recipe features marinara, roasted portobello mushrooms, spinach, roasted zucchini, ricotta, mozzarella, and parmesan cheese.

And of course, the noodles are no-boil because while I can appreciate the art of fresh noodles or boiling your own, I don’t have the patience!

What is Lasagna?

Lasagna or lasagne, depending on who you are talking to, refers to the type of wide, flat noodle or to the baked dish we all know and love.

For the dish, meat or vegetables (sometimes both) are layered with noodles, cheese, and tomato sauce of some sort. From there it branches out into a wide array of variations ranging from classic to contemporary.

Some historians suggest it has existed since the Middle Ages. And in Italy, it has long been a dish served on holidays and for special occasions.

Generally speaking, it is best baked in a 9″ x 13″ baking dish that is at least 2 1/2″ deep. This allows you to have the proper number of layers without things spilling over. Most consider 3-5 layers of pasta best when making the dish.

Ingredients

Everything you need to make 7 Layer Lasagna is easy to find at your local store.

• Portobello Mushrooms – These have a nice meaty bite when roasted.
• Zucchini – These have a lot of water naturally so roasting them before adding them to the dish is super important.
• Cooking Spray – Great for greasing the baking dish and lightly coating the veg before they roast.
• Coarse Kosher Salt – Everyone has their favorite. Mine is Morton’s.
• Black Pepper – Freshly ground black pepper is going to give you the pepper bite you want.
• Ricotta Cheese – Full fart or part-skim – either is fine!
• Egg – Adding this to the ricotta cheese helps to make it more substantial giving it texture while it bakes.
• Basil – Brings an aromatic quality to the cheesy layers.
• Flat Leaf Parsley – aka Italian Parsley – has a more subtle flavor than it’s curly counterpart and tender texture.

• Nutmeg – Adding nutmeg to it helps to bring out the flavor and the sweetness of the cheese.
• Marinara – Feel free to use your favorite jarred variety or try my Homemade Italian Marinara Recipe.
• No Boil Lasagna Noodles – Be sure the front of the box reads “no-boil.” The moisture of the other ingredients cooks them while the lasagna bakes.
• Low-Moisture Shredded Mozzarella – Regular, full-fat mozzarella is going to have too much water and fat. Using it runs the risk of having a soggy lasagna and no one wants that!
• Frozen Spinach – Feel free to cook down the same amount of fresh spinach if you have that instead. I like the frozen kind because I always have some on hand.
• Parmesan Cheese – Buying a block of cheese is always best vs. the pre-shredded kind. It isn’t mixed with de-clumping ingredients which prevent it from melting beautifully.

How to Make 7 Layer Lasagna

This recipe is a little involved, but every step is super easy!

• Preheat the oven. While you wait, maximize your time and prep your vegetables and chop your herbs.
• Prep the mushrooms. Give them a nice coating of cooking spray and a healthy amount of salt and pepper.
• Prep the zucchini. This is a repeat of the same steps you did with the mushrooms on a separate tray.
• Roast the vegetables. Both trays can go into the oven at the same time. Either on the same rack or on separate racks. You are looking for both the zucchini and the mushrooms to give up their water and brown. When you take them out of the oven, reduce the heat of the oven.
• Make your ricotta mixture. Pretty straightforward dump and stir of ingredients here. Make sure everything is mixed well.
• Build the base of your lasagna. A bit of marinara and a single layer of noodles to start. I layer mine lengthwise and then break a single noodle to fill in the gap at the end of the baking dish.

• Layer the lasagna. On top of the noodles, spread an even layer of ricotta followed by mushrooms and zucchini. This isn’t wall-to-wall veg (see below.) Spread them out a bit. Top them with mozzarella and more marinara.
• Layering continued. Another layer of noodles is followed by marinara and mozzarella.
• You guessed it – another layer! Noodles are first and then another layer of the ricotta mix followed by the rest of the mushrooms, zucchini, and spinach. And of course, some more mozzarella cheese.
• Last but not least – more layers! Noodles to top things off. Those are covered by the remaining ricotta mix and the last of the marinara.
• Cover and bake. I wait for the cheese on the top because it all too often sticks to the aluminum foil and then you lose that gorgeous cheesy cap. Don’t worry, we will get there.
• Top with cheese. Remove the foil and top with mozzarella and parmesan cheese. Pop it back in the oven uncovered so the cheese can get all melty and the corners can crisp.
• Let it set. This is key! Lasagna needs to sit for 10-15 minutes before you cut into it or it will be an all-out pasta landslide. Giving it time to cool slightly will save the slide and the roofs of mouths.

What to Serve with 7 Layer Lasagna

This dish is great on its own, but is also absolutely fantastic alongside some of these easy favorites:

• Simple Side Salad
• Garlic Bread Spread
• Best Homemade Meatball Recipe

Storage and Freezing

Storage – You can tackle this one of two ways. First: cover tightly and pop into the fridge in the pan it was baked in once it has cooled. Two: you can cut it into individual slices and put those into convenient airtight containers. Either way, it will last up to a week in the fridge.

Freezing – The same goes as above in terms of tackling it one of two ways. I personally like to freeze them in individual portions in individual containers for a quick dinner for whoever is hungry. It will last in the freezer for about 3 months.

Questions About 7 Layer Lasagna

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7 Layer Lasagna

Loaded with spinach, mushrooms, zucchini, three types of cheese, and marinara, this 7 Layer Lasagna is sure to be a hit!

Course Main Course

Cuisine Italian

Keyword 7-layer lasagna, lasagna, lasagna recipe, recipe for lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 pieces

Calories 515kcal

Equipment

• 1 9×13 ceramic baking dish

Ingredients

• 5 portobello mushroom tops cut into 1/4" thick slices
• 4 zucchini halved lengthwise and cut into 1/4" slabs
• cooking spray as needed
• coarse kosher salt to taste
• freshly ground black pepper to taste
• 32 oz ricotta cheese
• 2 eggs lightly beaten
• 1 small bunch basil cut into thin strips
• 1/2 cup flat leaf parsley chopped
• 1 pinch ground nutmeg
• 6 cups marinara
• 2 boxes no-boil lasagna noodles
• 24 oz low-moisture shredded mozzarella cheese divided
• 1 lb frozen spinach thawed, cooked, and water squeeze out
• freshly grated parmesan cheese for topping and garnishing

Instructions

• Preheat the oven to 425F.
• Arrange the mushroom slices on a baking sheet and spray with cooking spray. Season with a pinch of salt and a few grinds of black pepper. Flip and repeat.
• On a separate baking sheet, arrange the zucchini slices. Spray with the cooking spray, season with a pinch of salt, and a few grinds of black pepper. Flip and repeat.
• Put the two trays in the oven and roast the veggies for 6-7 minutes. Take them out, carefully flip, and roast until tender and brown. This should be another 5-6 minutes. Set aside to cool slightly. Reduce the heat in your oven to 375F.
• Create your ricotta mixture. Mix the ricotta, the 2 eggs, basil, parsley, nutmeg, and a healthy pinch of kosher salt until evenly combined. Set aside.
• Assemble your lasagna. Spread 1 ½ cups of the marinara in the bottom of the baking dish. Arrange the noodles so the edges touch the marinara. You may need to break one into pieces to fill in the very end of the pan.
• Spread 1 1/2 cups of the ricotta over the noodles gently. Arrange half of the mushrooms over that evenly followed by half of the zucchini slices. Sprinkle half of the spinach over this followed by ½ cup of the shredded mozzarella and another 1 ½ cups of marinara.
• Add another layer of noodles followed by  ½ cup of the shredded mozzarella and 1 ½ cups of marinara.
• Add another layer of noodles. On top of this spread 1 1/2 cups of the ricotta mix evenly followed by the remainder of the mushrooms, zucchini, spinach, and another ½ cup of the mozzarella.
• Add another layer of noodles. Top with the remaining ricotta and the last 1 ½ cups of marinara.
• Cover the dish with aluminum foil and bake for 45 minutes at 375F.
• Remove the pan, remove the foil, and top with a good layer of mozzarella followed by a healthy dose of fresh parmesan. Return to the oven for another 10-15 minutes or until the cheese is bubbling and the corners are brown.
• Allow to cool for 10-15 minutes before cutting and serving. Enjoy!

Nutrition

Serving: 1piece | Calories: 515kcal | Carbohydrates: 47g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 1084mg | Potassium: 925mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5848IU | Vitamin C: 22mg | Calcium: 631mg | Iron: 3mg

The post 7 Layer Lasagna appeared first on My Dinner Recipes.

I will be completely honest. Prior to this requested dish, I had not tried Hamburger Helper. So I went to the store, got a box, and decided to see what the fuss was about.

Was it good? Sure. Could it have been better? Absolutely! My version takes the same amount of time as the box and doesn’t include powdered cheese.

Why You’ll Love Cheeseburger Macaroni Skillet

Talk about a great ground beef recipe with oodles of cheddar cheese, tasty seasonings, and zippy tomatoes ready in just 20 minutes! Perfect for busy nights and introducing a new generation to a classic – no box here.

Hands down, this is the fanciest Hamburger Helper you have ever eaten!

What is Cheeseburger Macaroni Skillet

This one-dish meal features ground beef, macaroni, tomatoes, beef broth, and gooey cheese.

For those of you that don’t know, Hamburger Helper is an absolute classic. With a single box, a pound of ground beef, water, or milk, you had a one-dish meal for the entire family.

My take is the same concept, only I skipped the seasoning packet and powdered cheese and really amped up the flavor.

Cheeseburger Macaroni Skillet Ingredients

This simple ingredient list can easily be found at your local grocery store.

• Butter – I always opt to use unsalted butter when cooking, because I can control the amount of salt that goes into what I am cooking.
• Ground Beef – For a more decadent dish, buy something with a higher fat ratio. If you are watching your calories, go with something a little leaner.
• Salt and Pepper – A mix of coarse sea salt and ground black pepper is a great way to season this dish. If you use salted butter, go ahead and omit the salt altogether.
• Seasonings – Besides the salt and pepper, all we need to season this meal is garlic powder and onion powder.
• Beef Broth – I prefer to use low sodium because it keeps the salt content down, but you can also use chicken broth, chicken stock, or vegetable broth if needed and in a pinch.
• Elbow Macaroni – This pasta shape is easy to find and a classic when it comes to Hamburger Helper.
• Whole Milk – Full-fat milk helps the cheese sauce to be rich and decadent. Low-fat milk can be used if need be, but the sauce texture will likely be a little thinner.
• Cheddar Cheese – No artificial cheese here. Anything from sharp to mild cheddar will work so go with whatever your family or friends will enjoy the most.
• Petite Diced Tomatoes – I like the flavor and tang the tomatoes add not to mention the color they bring to the dish, but be sure to drain them well. Any extra liquid could cut down on the velvety sauce.

How to Make Cheeseburger Macaroni Skillet

1. Cook the beef. Cast iron is going to be the best option here because it retains heat so well and evenly. This will help to crisp up the beef quickly. The butter is there for flavor and to help those seasonings evenly distribute as the crumbled ground beef is cooking.
2. Drain the pan and cook the pasta. There will be more liquid or fat in the pan than is pleasant for this dish. Carefully tilt the pan and use a spoon to get out as much of it as you can. Add the pasta and the broth and while the pasta boils the flavor of the browned beef, seasonings, and the beef broth will flavor it while it cooks.
3. Create the sauce. Fun fact: as pasta boils the starches from it leech into the cooking liquid. That’s the genius of this dish. The residual starchy liquid mixes with the milk and the cheese to create a decadent cheese sauce for the noodles. Don’t forget to fold in the tomatoes here if you are using them and serve!

What to Serve with Cheeseburger Macaroni Skillet

I like to pair mine with a simple green salad dressed with Creamy Italian Dressing and sprinkled a quality Maldon sea salt over top. You will have your vegetable, starch, and protein all ready to go.

Variations

Lots to do here if you are feeling like you want to change it up or if you have dietary restrictions.

• Swap the protein – Ground turkey or ground chicken are great substitutes if you want leaner meat.
• Swap the cheese – Not a fan of cheddar? Feel free to try another cheese or cheese blend of your choice. Sometimes you just need to clean out the fridge, right?!
• Change the pasta – Any pasta will do, but generally speaking, I like a small shape. Penne, rigatoni, shells, orechiette, or even ditalini are all great swaps here.
• Amp up the heat – Add red pepper flakes or serve it with your favorite hot sauce on the side.
• Play with flavor – Consider adding some Worcestershire sauce or even Montreal steak seasoning to this classic comfort dish for even more deliciousness.

Storage and Freezing

Storage: You can store leftover hamburger helper in an airtight container in the refrigerator. It will stay good for up to three to four days.

Freezing: I do not recommend freezing this recipe. Cooked pasta doesn’t thaw at the same texture as before.

Questions About Cheeseburger Macaroni Skillet

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Print

Cheeseburger Macaroni Skillet

Cheeseburger Macaroni Skillet is a great ground beef recipe with cheddar cheese, seasonings, and tomatoes all ready in 20 minutes!

Course Main Course

Cuisine American

Keyword cheeseburger macaroni skillet, hamburger helper

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 904kcal

Ingredients

• 1 tablespoon unsalted butter
• 2 pounds ground beef
• 1 teaspoon coarse sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 4 1/2 cups low sodium beef broth
• 16 ounces dry elbow macaroni
• 1 cup whole milk
• 2 cups cheddar cheese grated
• 16 ounces petite diced tomatoes drained

Instructions

• In a large skillet, preferably cast iron, melt the butter over medium high heat. Add the ground beef, salt, black pepper, garlic powder and onion powder, breaking ground beef as it cooks. Brown on all sides, approximately 5-7 minutes.
• Drain any excess fat, if there is just a little, don’t worry about it. Stir in the uncooked elbow macaroni and beef broth. Spread evenly in the pan, simmering on low. Stir twice to ensure all of the pasta has had a chance to soak up the broth. Simmer for 7-9 minutes, or until pasta is al dente.
• Fold in the milk and cheese until incorporated and cheesy. Fold in drained tomatoes.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 904kcal | Carbohydrates: 67g | Protein: 51g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1187mg | Potassium: 1281mg | Fiber: 4g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 393mg | Iron: 5mg

The post Cheeseburger Macaroni Skillet appeared first on My Dinner Recipes.