Savor lasagne soup in golden pizza crust bowls, layered with cheese, herbs, and savory tomato flavors.
# What You 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 ground 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 broth 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:
01 - Preheat the oven to 400°F. Divide the pizza dough into four equal portions. Shape each into a ball, then flatten to a 6-inch circle.
02 - Lightly brush the exterior of four oven-safe bowls with olive oil. Lay each dough circle over a bowl, gently pressing to fit. Brush with olive oil and sprinkle evenly with garlic powder and dried Italian herbs.
03 - Place the bowls dough-side down on a baking sheet and bake for 15 to 18 minutes until golden and crispy. Remove from oven, allow to cool slightly, then carefully detach crust bowls from the forms.
04 - While crust bowls bake, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Add ground beef or turkey to the pot. Sprinkle with salt, black pepper, dried oregano, and crushed red pepper flakes. Brown the meat, breaking it up with a spoon, for 5 to 6 minutes until cooked through.
06 - Stir in crushed tomatoes, diced tomatoes, and broth. Bring the mixture to a gentle simmer.
07 - Add broken lasagna noodles to the soup. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are tender.
08 - Reduce the heat and stir in shredded mozzarella, grated Parmesan, and chopped basil. Adjust seasoning if needed.
09 - Ladle hot soup into the pizza crust bowls. Top each portion with ricotta cheese and additional basil. Serve immediately.
