Pin Recipe A creative fusion dish combining the comforting flavors of classic lasagne in a rich, tomatoey soup, served inside flaky croissant bowls for a unique and delicious presentation.
I first made these for a weekend dinner when my family wanted something cozy but also different. The croissant bowls really wowed everyone at the table, and even picky eaters loved scooping up the cheesy soup with flaky pastry.
Ingredients
- Olive oil: 1 tablespoon
- Onion: 1 small, diced
- Garlic cloves: 2, minced
- Ground beef: 250 g (9 oz)
- Canned crushed tomatoes: 400 g (14 oz)
- Beef or vegetable broth: 500 ml (2 cups)
- Tomato paste: 2 tablespoons
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Chili flakes (optional): ½ teaspoon
- Lasagne sheets: 100 g (3.5 oz), broken into bite-sized pieces
- Salt and pepper: to taste
- Ricotta cheese: 150 g (5 oz)
- Mozzarella cheese: 50 g (1.7 oz), grated
- Parmesan cheese: 25 g (0.9 oz), grated
- Fresh parsley: 2 tablespoons, chopped
- Large ready-made croissant dough sheets or large croissants: 2 sheets or 4 croissants, halved and hollowed
- Egg: 1, beaten (for egg wash)
- Fresh basil leaves: for garnish
- Extra grated Parmesan (optional): for serving
Instructions
- Prepare the croissant bowls:
- Preheat oven to 180°C (350°F). Cut croissant dough sheets into 4 squares, drape over greased oven-safe bowls and brush with egg wash. Bake 15–18 minutes until golden. Cool and remove. If using croissants, slice and hollow the halves carefully.
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat, add onion and garlic. Sauté for 2–3 minutes until soft.
- Brown the beef:
- Add ground beef to the pot, cook until browned, breaking up with spoon. Drain excess fat if needed.
- Make the soup base:
- Stir in crushed tomatoes, broth, tomato paste, oregano, basil, chili flakes, salt and pepper. Bring to a gentle boil.
- Cook the pasta:
- Add broken lasagne sheets, simmer for 10–12 minutes, stirring occasionally until pasta is al dente.
- Prepare the cheese mixture:
- While soup simmers, mix ricotta, mozzarella, Parmesan, parsley, salt and pepper in a bowl.
- Taste and adjust:
- Taste soup and adjust seasoning as needed.
- Serve:
- Place a croissant bowl on each plate. Spoon hot lasagne soup inside. Top with cheese mixture and garnish with basil and Parmesan.
Pin Recipe My kids loved assembling their own bowls and sprinkling extra cheese on top before digging in. It became a weekend ritual whenever we craved lasagne but wanted something quicker and a little bit playful.
Required Tools
Large soup pot, wooden spoon, baking sheet, oven-safe bowls or ramekins, mixing bowls, ladle.
Allergen Information
Contains wheat (gluten), milk (dairy), and egg. May contain soy and tree nuts if using store-bought ingredients. Always check labels if needed.
Nutritional Information
Per serving: 610 calories, 30 g fat, 54 g carbohydrates, 28 g protein.
Pin Recipe Serve immediately for maximum crispness in the croissant bowls. Enjoy this fusion comfort food for cozy gatherings or family weeknights.
Recipe FAQs
- → Can I use fresh croissants instead of croissant dough?
Yes, slice fresh croissants in half and gently hollow out the center to form edible bowls for serving the soup.
- → What meat alternatives work best in the soup?
Ground turkey or plant-based mince both provide a lighter or vegetarian-friendly option for the soup base.
- → How do I keep croissant bowls from getting soggy?
Add the soup to the croissant bowls just before serving and avoid letting them sit for too long to keep the pastry crisp.
- → Can I prepare any elements ahead of time?
The soup and cheese mixture can be made ahead. Assemble with freshly baked or hollowed croissant bowls when ready to serve.
- → How should leftovers be stored?
Store soup and cheese mixture in airtight containers in the fridge, and croissant bowls separately to preserve their texture.
- → Is there a gluten-free version of this dish?
Use gluten-free lasagne sheets and croissant alternatives to make the dish suitable for those avoiding gluten.