Homemade Lasagne made with Tomato Puree

Homemade Lasagne made with Tomato Puree

Lasagne is one of the most Italian dishes one can think of. This delicious homemade lasagne is the perfect choice for a warm family dinner.

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


bolognese sauce (ragù)

  • 1 lb pork and fennel sausages
  • 1 tb extra virgin olive oil
  • 1/3 cup dry white wine
  • 1/4 tsp cinnamon, powdered
  • 1/4 tsp chilli flakes
  • 14 oz Mutti® Tomato Puree (Passata)
  • cup peas (frozen)


  • 13 oz packet of lasagne sheets
  • 0.3 oz butter, unsalted
  • 2 oz Parmigiano Reggiano cheese (grated)
  • 10 oz mozzarella cheese (thinly sliced)
  • 4 tbsp cream

Did you know?
Lasagne is a plural form meaning more than one sheet of lasagna.

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Homemade Lasagne made with Tomato Puree: Method

bolognese sauce (ragù)

  1. Remove the casings from the sausages and break up the meat into small pieces. Heat the oil on medium heat in a large frypan and add the pieces of sausage. Cook for about 5 minutes until the meat has cooked through, stirring every minute or so, then add the wine. Let that cook off.
  2. Add the cinnamon, chilli and Mutti® Tomato Puree (Passata). Turn the heat down to low and allow the flavours to infuse as it cooks. After about 10 minutes, add the frozen peas and stir through. Stir occasionally, adding a bit of water if it looks dry. The sauce will take another ten minutes to cook after you have added the peas.
  3. Season with salt and chilli. Set aside to cook whilst you prepare the pasta.


  1. Preheat the oven to 392°F. Cook the lasagne in boiling water according to the instructions and lay on clean tea towels. Pat dry.
  2. Grease an oven-proof dish with butter (mine measured 20 x 30 cm). Place a couple of spoonfuls of ragù on the base making sure it is well covered. Spread a layer of cooked lasagne sheets evenly on the ragù and scatter parmesan on top. Add some more ragù and a couple of teaspoons of cream. Then add another layer of pasta, scattering more Parmigiano Reggiano and thinly sliced mozzarella on top. Repeat until all the ingredients have been used up.
  3. Cover the top layer with mozzarella and Parmigiano Reggiano cheese.
  4. Place the dish in the oven and bake for 45 minutes. Remove from the oven, cover in foil and rest for another ten minutes before serving the lasagne.

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Also made with: Tomato puree

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