Fresh olive and tomato lasagne – Food & Home Magazine
Preheat the grill. Place the lasagne sheets in a large saucepan of salted, boiling water. Cook until al dente, about 5 – 8 minutes. Drain.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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