• Fresh olive and tomato lasagne

    Serves: 6
    Cooking Time: 15 mins


    • 12 good quality egg lasagne sheets
    • 400g cherry tomatoes on the vine
    • 15ml (1 tbsp) olive oil, plus extra to drizzle
    • salt and freshly ground black pepper, to taste
    • 90ml fresh basil pesto, plus extra to serve
    • 10ml (2 tsp) fresh lemon juice
    • 18 green olives, pitted
    • 12 slices Parma ham
    • a handful of fresh basil leaves
    • 150g (about 12) bocconcini



    Preheat the grill.


    Place the lasagne sheets in a large saucepan of salted, boiling water. Cook until al dente, about 5 – 8 minutes. Drain.


    Place the tomatoes on a baking tray, drizzle with a little olive oil and season. Grill until the tomatoes begin to burst, about 3 minutes.


    Place the pesto, olive oil and lemon juice in a large bowl and season. Add the lasagne sheets and olives, and toss to coat.


    Layer the lasagne sheets, Parma ham, olives and tomatoes in a serving dish. Top with the basil and bocconcini, drizzle with pesto and serve.


    To drink: Terra Del Capo Sangiovese from L’Ormarins has the structure and consistency of palate required for this dish.