75 min Medium

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With no salt added and only two ingredients (tomatoes and onion), our Crushed Tomatoes with Onion are the perfect cooking base for your recipes. Use it as a sauce starter for your family’s pasta sauces or as your secret ingredient to enhance all kinds of preparations. Enjoy the natural quality of Italian tomatoes in our new resealable 13.8oz box.    Store up to 5 days in the fridge after opening. 

75 min
Ingredients for
Crushed Tomatoes with Onion 13.8oz 4 boxes
dried basil1 tbsp
dried fennel seeds, crushed1 tsp
dried marjoram1/2 tsp
dried oregano3/4 tsp
dried parsley1/2 tsp
dried thyme1/2 tsp
extra virgin olive oil, divided2 tbsp
finely chopped yellow onion1/3 cup
garlic, finely minced2 cloves
granulated sugar1 tbsp
Italian sausage12 oz
large egg1
lasagna noodles16 oz
lean ground beef1 lb
Parmesan cheese, finely shredded2 oz
part-skim Ricotta cheese15 oz
Romano cheese, finely shredded2 oz
Salt and freshly ground black pepper
whole milk mozzarella, shredded2 oz

​The best way to join in on National Lasagna Day is to bake up a pan of the Italian pasta dish at home today. Happy national #lasagnaday from Pomì and our traditional Italian recipe with a bit of heat from our Crushed Tomatoes with Basil – is sure to become a family favourite.


  1. Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot, crumble beef and sausage into pot, season lightly with salt and pepper and cook, stirring occasionally until browned and cooked through. 

  2. Remove from heat and drain into a large bowl lined with plenty of paper towels. Pour drained beef and sausage into a food processor and pulse mixture about 10 - 15 seconds until ground into small pieces, set aside.

  3. Return pot to medium-high heat, add in remaining 1 Tbsp olive oil. Once oil is hot, add onion and saute until golden, about 2 - 3 minutes, adding garlic during the last 30 seconds of sauteing. 

  4. Add POMI crushed tomatoes, sugar, basil, crushed fennel seeds, oregano, thyme, marjoram, then season with 1 tsp salt and more to taste and 1/4 tsp freshly ground black pepper.

  5. Bring mixture to a simmer, then reduce heat to low and simmer uncovered 45 minutes - 1 hour, stirring occasionally, until sauce has reduced and thickened slightly.

  6. Cook pasta to al dente according to directions listed on package (now is a good time to shred cheese). Drain pasta (do not rinse) and once cool enough to handle, align noodles in a single layer on sheets of wax paper (you can also hang some of them over the colander used to strain pasta).

  7.  In a mixing bowl using a fork, blend together Ricotta cheese, egg and parsley, set aside. In a mixing bowl or large Ziploc bag, toss together mozzarella, Parmesan and Romano cheese, set aside.

  8. Preheat oven to 350 degrees. To assemble lasagna, evenly spread 1 cup ground beef pasta sauce into the bottom of a 13 x 9-inch baking dish. Align 4 - 5* lasagna noodles over sauce. Spread 1/3 of the ricotta mixture over lasagna noodle layer (it will be a thin layer) then sprinkle 1/4 of the mozzarella cheese mixture into an even layer. 

  9. Dollop and spread 1 1/2 cups pasta sauce evenly over cheese, then repeat this layering process 2 more times. Finish top with 1 more layer of 4 - 5 lasagna noodles, then spread 1/2 cup pasta sauce over top of noodles and sprinkle with remaining mozzarella cheese mixture. Tent baking dish with foil (don't allow foil to touch cheese on top. 

  10. Also if you may want to rest it on a baking sheet if it's looking very full in the baking dish to prevent it from spilling over) and bake in preheated oven 35 minutes, then remove foil and bake uncovered for 15 minutes. Serve warm garnished with basil if desired.

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