Save A fun and comforting twist on lasagna, served in crispy, edible pizza dough bowls. Perfect for a speedy, family-friendly dinner.
The first time I made lasagne soup in pizza crust bowls, my family was amazed by the combination of familiar flavors and crispy, handheld bowls. It quickly became our go-to choice for cozy weekend dinners.
Ingredients
- Refrigerated pizza dough: 1 lb (450 g)
- Olive oil: 2 tbsp, divided
- Garlic powder: 1/2 tsp
- Dried Italian herbs: 1/2 tsp
- Medium onion, diced: 1
- Garlic cloves, minced: 2
- Lean ground beef or turkey: 1 lb (450 g)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Dried oregano: 1 tsp
- Crushed red pepper flakes (optional): 1/2 tsp
- Crushed tomatoes: 1 can (14 oz/400 g)
- Diced tomatoes: 1 can (14 oz/400 g)
- Low-sodium chicken or vegetable broth: 4 cups (1 L)
- Uncooked lasagna noodles, broken into pieces: 6
- Shredded mozzarella cheese: 1 cup (100 g)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Ricotta cheese: 1/2 cup (120 g)
- Chopped fresh basil (plus more for garnish): 2 tbsp
Instructions
- Preheat the oven:
- Set oven to 400°F (200°C).
- Shape and bake the bowls:
- Divide pizza dough into 4 pieces. Roll each into a ball, then flatten and stretch to circles about 6 inches (15 cm). Lightly oil 4 oven-safe bowls and drape dough over each. Brush with olive oil and sprinkle garlic powder and Italian herbs. Place bowls upside down on a baking sheet and bake for 15 to 18 minutes until golden and crisp. Cool, then gently remove bowls.
- Make the soup base:
- Heat 1 tbsp olive oil in a large pot over medium. Add diced onion and cook 3 to 4 minutes until soft, then add minced garlic and cook 1 minute more.
- Brown the meat:
- Add ground beef or turkey, salt, black pepper, oregano, and red pepper flakes (if using). Brown and break up meat for 5 to 6 minutes.
- Add tomatoes and broth:
- Stir in crushed tomatoes, diced tomatoes, and broth. Bring the mixture to a simmer.
- Cook lasagna noodles:
- Add broken lasagna noodles; simmer 10 to 12 minutes, stirring occasionally, until noodles are tender.
- Finish soup:
- Stir in mozzarella, Parmesan, and fresh basil. Adjust seasoning if needed.
- Serve:
- Ladle hot lasagne soup into pizza crust bowls. Top each with ricotta and more basil, and serve immediately.
Pin it Serving these soup bowls instantly sparks excitement at our dinner table. The joy on everyone's faces is worth every minute of prep.
Required Tools
Oven, 4 oven-safe bowls, baking sheet, large pot, wooden spoon
Allergen Information
Contains gluten and dairy. May contain egg; check packaging for brand specifics.
Nutritional Information
Per serving: Calories 630, Total Fat 23 g, Carbohydrates 67 g, Protein 38 g
Pin it Lasagne soup pizza bowls are hearty, comforting, and sure to bring smiles to your table. Enjoy your family dinner with this delicious twist!
Frequently Asked Questions
- → How are the pizza crust bowls formed?
Pizza dough is shaped and draped over greased oven-safe bowls, then baked until golden and crisp.
- → Can I make this vegetarian?
Yes, replace the meat with plant-based crumbles or extra veggies like mushrooms or zucchini.
- → What type of noodles are best for the soup?
Regular or no-boil lasagna noodles work; break into pieces before simmering with the soup.
- → How do I prevent soggy crust bowls?
Let the pizza bowls cool slightly after baking to crisp up before adding the hot soup.
- → What cheeses are included?
Mozzarella, Parmesan, and ricotta add creaminess and a rich, authentic Italian flavor.
- → Are the bowls edible?
Yes, the pizza crust bowls are fully edible and complement the soup perfectly.