Hey guys. Talking about quick and economic eating, ham and olive lasagne does pretty well. If you make lasagne from scratch, it can take absolutely AAAAges (homemade pasta, homemade ragu. homemade white sauce etc.). It may not be the classiest of dinners, but last night when I got back in, and it was friday night and I was absolutely knackered from the week- but still wanted a good hearty homemade dinner, this hit the spot. I would have used fresh lasagne sheets as well to shorten the amount of prep time, but my local Co-Op didn’t sell them. If you do use fresh sheets in the dish, it probably only needs to be in the oven for about 45 minutes. For this ham and olive lasagne I have listed ham slices but, being realistic, leftover ham is often in shreds or chunks, so use whatever you have left.
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
150g pot mild natural yogurt (bio works well)
50g cheddar, grated, plus a handful extra for the top
Heat oven to 190°C/fan 170°C/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.
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. 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 ham and olive lasagne with a salad.