I have to say, I have a love-hate relationship with lasagna. I love it…but I kinda hate the production of making the traditional 13×9 inch pan of the stuff. The boiling, the grating, the layering, the baking, the cooling, the slicing…it’s just exhausting. Especially for something that will be devoured in no time.
Which is why I love this recipe for soup bowl lasagna so very much. It’s all the joy of lasagna in a fraction of the time. You cook up the lasagna noodles the way you always do, but instead of assembling all the ingredients in a baking dish, you skip right to the plate. Some warm marinara sauce, some spinach, a delicious mixture of warmed ricotta and mozzarella, the cooked noodles, some parmesan cheese…instant, super-easy lasagna! No muss, no fuss, no baking. This is a lasagna you can actually make on a school night. And even better, you can make exactly the amount you need, portion by portion, because you are assembling it right into individual soup bowls. Which you probably figured out. From the name of the recipe.
So for all of you who are looking for lasagna shortcuts, break out your soup bowls and give this one a whirl. Ingredients Directions
Soup Bowl Lasagna, adapted from Bon Appetit