# Components:
→ Pizza Crust Bowls
01 - 1 lb 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 lb lean ground beef or turkey
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - 1 can (14 oz) crushed tomatoes
14 - 1 can (14 oz) 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)
# Directions:
01 - Set oven temperature to 400°F and allow to preheat fully.
02 - Divide pizza dough into four equal portions. Shape each into a ball, then flatten and stretch each into a 6-inch circle.
03 - Lightly oil the exterior of four oven-safe bowls. Drape each dough circle over a bowl, pressing gently for form. Brush each dough-covered bowl with olive oil, then evenly sprinkle with garlic powder and dried Italian herbs.
04 - Position dough-covered bowls upside down on a baking sheet. Bake 15–18 minutes until golden brown and crisp. Allow bowls to cool briefly before carefully removing the pizza crust bowls from the molds.
05 - While bowls bake, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion for 3–4 minutes until softened, then stir in minced garlic and cook 1 additional minute.
06 - Add ground beef or turkey to the pot. Season with salt, black pepper, oregano, and red pepper flakes. Cook, breaking up meat with a wooden spoon, for 5–6 minutes until browned.
07 - Stir in crushed tomatoes, diced tomatoes, and low-sodium broth. Increase heat to bring mixture to a steady simmer.
08 - Add broken lasagna noodle pieces. Simmer uncovered 10–12 minutes, stirring occasionally, until noodles are tender.
09 - Stir in shredded mozzarella, grated Parmesan, and fresh basil. Adjust seasoning if needed.
10 - Ladle hot soup into pizza crust bowls. Top each portion with a generous spoonful of ricotta and additional basil. Serve immediately.
