# 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
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 fresh basil, chopped, plus more for garnish
# How to Make It:
01 - Preheat oven to 400°F. Lightly oil the outsides of four oven-safe bowls.
02 - Divide pizza dough into four equal portions; roll each into a ball then stretch into a 6-inch circle. Drape each over a prepared bowl, pressing gently to shape.
03 - Brush dough with olive oil, sprinkle with garlic powder and Italian herbs. Arrange each bowl upside down on a baking sheet and bake 15–18 minutes until golden and crisp.
04 - Allow bowls to cool slightly before carefully removing the pizza crust bowls.
05 - Meanwhile, heat olive oil in a large pot over medium heat. Sauté diced onion for 3–4 minutes until softened. Add minced garlic and cook 1 additional minute.
06 - Add ground beef or turkey, salt, black pepper, dried oregano, and crushed red pepper flakes. Brown and break up meat for 5–6 minutes.
07 - Stir in crushed tomatoes, diced tomatoes, and the broth. Bring mixture to a gentle simmer.
08 - Add broken lasagna noodles and simmer 10–12 minutes, stirring occasionally, until noodles are al dente.
09 - Stir in shredded mozzarella, grated Parmesan, and chopped basil. Adjust seasoning as needed.
10 - Ladle hot soup into pizza crust bowls. Top with a dollop of ricotta cheese and additional basil. Serve immediately.
