Name: Fresh olive and tomato lasagne
Cook time: 15 min
Yield: 6
Ingredients: 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

Print Recipe

Fresh olive and tomato lasagne

Serves: 6

Cooking Time: 15 mins

Ingredients

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

Instructions

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.

Notes

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

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