Fresh olive and tomato lasagne

March 25, 2009 (Last Updated: January 11, 2019)
Fresh olive and tomato lasagne recipe

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.


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