This easy recipe for soup bowl lasagna takes out so much of the work of regular lasagna and turns it into a quick and delicious soup bowl supper.
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Why we love this recipe ❤️
I LOVE lasagna. I do NOT love 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…oof. 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. Woot!
Ingredients you need 🍅
Ingredient notes and substitutions 📝
- Spinach: We love baby spinach for this recipe but you can also use regular spinach – just give it a good chop after you cook it.
- Lasagna Noodles: Get the regular ones (not the pre-cooked ones) for this recipe.
- Pasta Sauce: Absolutely any kind of sauce will work for this recipe – I go back and forth between this super easy marinara sauce and a meaty bolognese sauce. And it is 100% okay to use a jarred sauce!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Bring a large pot of water to a boil and add a generous pinch of salt.
STEP 2: Cook the spinach in the water until it is just wilted. Scoop it out and let it drain. Keep the water boiling.
STEP 3: Cook the lasagna noodles according to package directions and then drain them.
STEP 4: Warm up your marinara sauce in a small pot.
STEP 5: Heat your ricotta in a small sauce pan until it’s nice and smooth. Stir it over low heat for two minutes and then add the shredded mozzarella and stir it all up until it is melted, about one minute more. Take it off the heat and grind in some pepper.
STEP 6: Time to assemble! Line up for soup bowls and ladle about a quarter cup of sauce into each bowl. Top the sauce with two noodles. Divide the spinach between the four bowls and put it on the top of the noodles, and then divide the cheese mixture on top of the spinach. Top with the second layer of noodles, the rest of the sauce, and some grated Parmesan. And serve it up!
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.
Recipe FAQs 🧐
Those noodles are made to absorb the liquid that happens when a traditional lasagna is baked. We need the regular lasagna noodles that will boil up to the right consistency.
Gosh, you’d think this had happened to me. Ha! Put the noodles in a stack on top of a dishcloth. Fold the cloth around them, center it on the edge the counter and push until they break (you can do this in sets of 4 or even 2 noodles if that works better for you). Don’t worry if they aren’t in perfect halves – nobody will Ever Know. And if you want to cook them whole and cut them after they are cooked, that is fine too!
Yes and no. You can cook the noodles ahead (store them in a single layer on wax paper or parchment paper) and you can cook the spinach ahead. Bring them both to room temperature at suppertime. The cheese mixture works best right before you serve it.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Dish Towels: We have a drawer full of these sturdy, absorbent towels.
- Large Pot: We have a lot of these but this is our fave!
- Strainer: This classic version is just right for these potatoes and your favorite pasta recipe (one of ours is pasta with egg sauce!)
What to serve with this recipe 🍽️
We love some salad on the side, and some bread to sop up every lasagna morsel. Some lemonade iced tea to wash it down, and for dessert? Let’s have banana chocolate chip cake!
Other lasagna recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Soup Bowl Lasagna
Make dinner a breeze with Soup Bowl Lasagna, a simple and tasty recipe that delivers all the joy of lasagna in a bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces baby spinach
- 8 lasagna noodles, broken in half
- 15 ounces cup ricotta cheese
- 8 ounces shredded mozzarella cheese
- 2 cups marinara sauce (jarred or homemade)
- Grated parmesan cheese for garnish
Instructions
- Bring a large pot of water to the boil and add a tablespoon of salt. Cook the spinach in the water for one until it is wilted and then scoop it out with a slotted spoon into a colander and drain it.
- Add noodles to the boiling water and cook them according to package directions. Drain.
- Meanwhile, heat ricotta in heavy small saucepan until smooth. Stir over low heat for 2 minutes, add mozzarella and stir until melted, about one minute more. Remove from heat and grind in some pepper.
- Warm the marinara sauce in separate saucepan.
- Time to assemble! Line up 4 soup bowls and ladle a quarter cup of sauce into each bowl. Top with two noodles. Divide spinach on top of noodles, and then divide cheese mixture on top of spinach. Top with second later of noodles, remaining sauce and grated parmesan. Serve at once.
Notes
- Spinach: We love baby spinach for this recipe but you can also use regular spinach – just give it a good chop after you cook it.
- Lasagna Noodles: Get the regular ones (not the pre-cooked ones) for this recipe.
- Pasta Sauce: Absolutely any kind of sauce will work for this recipe – I go back and forth between this super easy marinara sauce and a meaty bolognese sauce. And it is 100% okay to use a jarred sauce!
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