It’s Lasagna-In-A-Bowl! Does it need any more explanation than that? Imagine a super-flavorful tomato and chicken broth (yes, both!) filled with tender lasagna noodles, succulent ground beef, and zesty sausage! Then dollop the top with a cheesy, tangy ricotta and parmesan blend for the authentic lasagna taste. Now, stop imagining it, because Lasagna-In-A-Bowl is ready for you! Grab your spoon and enjoy!


  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (24-ounce) jar marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped, or 2 teaspoons dried
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon dried basil
  • 7 cups low-sodium chicken broth, can substitute vegetable broth
  • 9 lasagna noodles, broken into pieces
  • 2 cups fresh spinach, optional
  • 10 ounces ricotta cheese, can substitute cottage cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, freshly grated
  • fresh basil leaves, to taste, for serving


Step 1 –In a large pot over medium-high heat, add the ground beef and the ground sausage and cook, while crumbling, until they are no longer pink, about 5-7 minutes.

Step 2 –Season the beef-sausage mixture with the salt and the pepper.

Step 3 –Drain the grease from the pot.

Step 4 –Transfer the meat mixture to a plate.

Step 5 –In the same large pot over medium heat, add the olive oil.

Step 6 –Add the onions to the hot oil and cook, while stirring occasionally, until softened, about 5 minutes.

Step 7 –Add the garlic and cook until fragrant, about 1-2 minutes.

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Step 8 –Add the tomato paste, the marinara sauce, the red pepper flakes, the parsley, the oregano, the dried basil, and the broth and stir to combine.

Step 9 –Add the meat mixture back to the pot.

Step 10 –Bring the soup mixture to a boil.

Step 11 –Add the lasagna noodles to the pot.

Step 12 –Reduce the heat to medium-low and cook, while stirring occasionally, until the noodles are tender, about 5-10 minutes.

Step 13 –Add the spinach and stir to combine.

Step 14 –In a small bowl, add the ricotta, the mozzarella, and the parmesan cheese and stir to combine.

Step 15 –Ladle the soup into bowls.

Step 16 –Serve topped with dollops of the cheese mixture and garnished with the fresh basil.