Ham & olive lasagne

• fresh lasagne↗250g

  sheets

• oil1 tbsp
• fat garlic clove↗1

  crushed

• cans chopped tomato2 x 400g

  with herbs

• slices ham↗8
• green olives↗generous handful

  generous handful

• eggs↗2
• pot mild natural yogurt150g

  (bio works well)

• cheddar↗50g

  grated, plus a handful extra for the top

Step-by-step instructions

1. 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. 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. 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.