# What You'll Need:
→ Pizza Crust Bowls
01 - 1 pound refrigerated pizza dough
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon dried Italian herbs
→ Lasagne Soup
05 - 1 tablespoon olive oil
06 - 1 medium onion, diced
07 - 2 garlic cloves, minced
08 - 1 pound lean ground beef or turkey
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - 1 can (14 ounces) crushed tomatoes
14 - 1 can (14 ounces) diced tomatoes
15 - 4 cups low-sodium chicken or vegetable broth
16 - 6 uncooked lasagna noodles, broken into pieces
17 - 1 cup shredded mozzarella cheese
18 - 1/2 cup grated Parmesan cheese
19 - 1/2 cup ricotta cheese
20 - 2 tablespoons chopped fresh basil, plus more for garnish
# How to Make It:
01 - Preheat oven to 400°F.
02 - Divide the pizza dough into 4 equal portions. Roll each into a ball, then flatten and stretch to approximately 6-inch circles.
03 - Lightly oil the exterior of 4 oven-safe bowls. Drape a dough circle over each bowl, pressing gently to shape. Brush with olive oil and sprinkle with garlic powder and Italian herbs.
04 - Place bowls upside-down on a baking sheet and bake for 15 to 18 minutes, until the dough is golden and crisp. Allow to cool slightly, then carefully remove the crust bowls.
05 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
06 - Add ground beef or turkey, salt, black pepper, dried oregano, and red pepper flakes. Cook, breaking up meat, until browned, about 5 to 6 minutes.
07 - Add crushed tomatoes, diced tomatoes, and broth. Bring mixture to a gentle simmer.
08 - Add broken lasagna noodles and simmer for 10 to 12 minutes, stirring occasionally, until noodles are tender.
09 - Stir in shredded mozzarella, grated Parmesan, and chopped basil. Taste and adjust seasoning if needed.
10 - Ladle hot lasagne soup into pizza crust bowls. Top each with a dollop of ricotta and additional basil. Serve immediately.
