Save to Pinterest A fun and comforting twist on lasagna, served in crispy, edible pizza dough bowls. Perfect for a speedy, family-friendly dinner.
I first made these lasagne soup pizza bowls during a hectic weeknight and was amazed by how much my family enjoyed the crispy crust paired with hearty soup in every bite. It was a creative way to shake up our usual lasagna routine and quickly became one of our favorite comfort meals.
Ingredients
- Refrigerated pizza dough: 1 lb (450 g)
- Olive oil: 1 tbsp for bowls, 1 tbsp for soup
- 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)
- Chicken or vegetable broth (low-sodium): 4 cups (1 L)
- Lasagna noodles (uncooked, broken into pieces): 6
- Mozzarella cheese (shredded): 1 cup (100 g)
- Parmesan cheese (grated): 1/2 cup (50 g)
- Ricotta cheese: 1/2 cup (120 g)
- Fresh basil (chopped): 2 tbsp, plus more for garnish
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Instructions
- Prep the Oven and Dough:
- Preheat oven to 400°F (200°C). Divide pizza dough into 4 equal pieces. Roll each into a ball, then flatten and stretch to 6-inch (15 cm) circles.
- Shape and Bake Bowls:
- Lightly oil the outside of 4 oven-safe bowls. Drape each dough circle over a bowl. Brush with olive oil and sprinkle with garlic powder and Italian herbs. Place bowls upside down on a baking sheet, bake for 15–18 minutes, until golden and crisp. Let cool, then remove bowls.
- Prepare the Soup:
- Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion 3–4 minutes until soft. Add garlic and cook 1 minute more. Add ground beef or turkey, salt, pepper, oregano, and red pepper flakes; brown meat, breaking up, for 5–6 minutes.
- Simmer and Add Noodles:
- Stir in crushed tomatoes, diced tomatoes, and broth. Simmer. Add broken lasagna noodles. Simmer 10–12 minutes, stirring occasionally, until noodles are tender.
- Finish and Serve:
- Stir in mozzarella, Parmesan, and basil. Adjust seasoning. Ladle soup into pizza crust bowls, top with ricotta and basil. Serve immediately.
Save to Pinterest Sharing these bowls around the table always makes dinner feel like a special occasion, and my kids love helping fill their own delicious edible bowls.
Required Tools
Oven, 4 oven-safe bowls, baking sheet, large pot, wooden spoon
Allergen Information
Contains gluten and dairy. Some dough or cheese brands may include egg. Double-check store-bought ingredients for other allergens.
Nutritional Information (per serving)
Calories: 630, Total Fat: 23 g, Carbohydrates: 67 g, Protein: 38 g
Save to Pinterest Enjoy this playful twist on lasagna with loved ones for a quick, satisfying weeknight meal. The edible bowl makes it extra fun and memorable.
Common Recipe Questions
- → How do I shape the pizza dough for the bowls?
Divide the dough, flatten into circles, and mold over inverted oven-safe bowls before baking. This creates a crisp shell.
- → Can I use store-bought pizza dough?
Yes, refrigerated pizza dough works well and saves time. Just ensure it’s easy to stretch into bowl shapes.
- → Is there a vegetarian option?
Omit the meat and replace with plant-based crumbles or add vegetables like mushrooms or zucchini.
- → How do I serve the soup in the crust bowls?
Ladle hot lasagne soup into prepared pizza crust bowls and finish with cheese and basil on top.
- → Can I make the crust bowls ahead?
Bake the pizza crust bowls in advance and store in an airtight container, reheating briefly before serving.
- → What’s the best cheese for garnish?
Ricotta, mozzarella, and Parmesan all work well for garnishing and adding creamy richness.
