Name: Ham & olive lasagne
Total time: 25 min
Yield: 4
Cuisine: Italian
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

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Ham & olive lasagne

Ham & olive lasagne

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.16 ratingsRate

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When all you really want is a plateful of comforting lasagne - this version is on the table in 30 minutes

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Courgette salad

A star rating of 4.2 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal346
fat16g
saturates5g
carbs28g
sugars7g
fibre3g
protein25g
salt2.52g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2007

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A star rating of 4 out of 5.16 ratings

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