Why can't I use pre-cooked lasagna noodles?

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.

What's the best way to break the lasagna noodles without them flying all over the kitchen?

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!

Can this recipe be made ahead of time?

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.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Soup Bowl Lasagna: A Simple Supper Idea

Soup Bowl Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make dinner a breeze with Soup Bowl Lasagna, a simple and tasty recipe that delivers all the joy of lasagna in a bowl.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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!

Find it online: https://www.framedcooks.com/soup-bowl-lasagna-2/