Ham & olive lasagne

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 190C/fan 170C/gas 5. Put the lasagne sheets into a large bowl and pour over just-boiled water. Leave to soak for 5 mins, then drain. Meanwhile, heat the oil in an ovenproof frying pan, then fry the garlic for 1 min. Add the tomatoes, then simmer for 5 mins until reduced a little. Season to taste, then tip into a bowl.
2. Layer the pasta sheets, ham (keep this in slices), tomato sauce and olives in the pan, making sure you have a few olives and some sauce on the top. Don't be too neat about it, crumple the ham and let the pasta fold around the sauce and olives.
3. Beat the eggs, yogurt and most of the cheese together in a jug, season with salt and pepper, then pour over the pasta. Top with extra cheese and black pepper, then bake for about 15 mins until the cheese is golden and the topping is set. Serve with a salad.

Make it even easier

To make this even quicker, pick up a large jar of your favourite tomato and herb pasta sauce instead of making your own.

Per serving

346 kcalories, protein 25g, carbohydrate 28g, fat 16 g, saturated fat 5g, fibre 3g, salt 2.52 g

Latest comments and suggestions

• claire

  04 November 2008

  claire rated and commented on this recipe

  

  this is a fantastic recipe! so easy to make and tastes brilliant. really nice i will be making again soon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  11 December 2008

  JOOLES commented on this recipe

  This sounds really tasty, a different take on the usual Lasagne i make. My fella adores olives, what ever colour. The trouble is i dont have an oven proof frying pan, so would making this in an ordinary baking dish be OK?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dav

  13 December 2008

  Dav rated and commented on this recipe

  

  Simple and delicious! If you also think that ordinary lasagne is a tad too harsh on your stomach then try this. Surprising how substituting ham for beef lifts the family classic. Topping also very yummy. We only topped with black olives not to make their taste too overpowering - turned out great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• True

  13 December 2008

  True rated and commented on this recipe

  

  Simple and easy. Very popular with all the family.The second time I made it I had run out of tinned tomatoes and so used tomato pasta sauce which made it less runny.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cat

  02 February 2009

  Cat rated and commented on this recipe

  

  Very tasty - definitely one to add to my favourites. I'm not keen on hot olives so replaced them with pre-cooked sliced mushrooms, which worked rather nicely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3462/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g fresh lasagne sheets
• 1 tbsp oil
• 1 fat garlic clove , crushed
• 2 x 400g cans chopped tomato with herbs
• 8 slices ham
• generous handful green olives
• 2 eggs
• 150g pot mild natural yogurt (bio works well)
• 50g cheddar , grated, plus a handful extra for the top

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 250g fresh lasagne sheets
• 1 tbsp oil
• 1 fat garlic clove , crushed
• 2 x 400g cans chopped tomato with herbs
• 8 slices ham
• generous handful green olives
• 2 eggs
• 150g pot mild natural yogurt (bio works well)
• 50g cheddar , grated, plus a handful extra for the top

Per serving

346 kcalories, protein 25g, carbohydrate 28g, fat 16 g, saturated fat 5g, fibre 3g, salt 2.52 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk