I make lasagnas often for Lasagna Love so this idea came to me as the easiest way for those flavors – and in a customized way without a lot of servings OR to use any leftovers! There’s no one way to make a lasagna so treat this bowl the same that you can use what you have or what you love. My fam does not love mushrooms so these would be my addition!

Lasagna Bowls
Ingredients: (for 2-3 servings)
~4 lasagna noodles OR ~3/4 cup orzo
2 tablespoons Parmesan
1 zucchini
1 pint mushrooms
1 cup tomato sauce OR meat sauce 
~3 meatballs (optional)
1/2 cup ricotta (or blended cottage cheese, or skip all together)
1/4 cup shredded mozzarella 

Directions: 
Boil salted water for the lasagna noodles or orzo and cook accordingly. 
Chop the zucchini and mushrooms. In a large skillet, sautee the zucchini until getting soft through the center (~4 minutes) and add in the mushrooms for the last two minutes. 
Warm the tomato sauce (or the meat sauce or the tomato sauce + meatballs. I used tomato sauce with chopped-up meatballs to be a meat sauce).  
Warm the ricotta/cheese mixture. 

Assemble with noodles (lasagna noodles chopped if using those!) tossed with parmesan, and top as you like – with ricotta, tomato/meat sauce, veggies, and shredded cheese. 
Enjoy! 

I loved this. I always have a partial box of lasagna noodles but orzo also seemed so useful too so I did both and packed another portion to be a work lunch. My ricotta was vegan “ricotta” I had leftover but I’d normally go with regular or a drizzle of leftover alfredo would also feel fitting.  

Swap any veggies you like! I love warm and cold for a bowl so I secretly wanted to dump a handful of arugula dressed in Italian dressing on top. The noodles + sauce + maybe a meatball and some tomato/mozzarella salad on top would also be great with ricotta on the bottom of the bowl. Next time!