Ham & olive lasagne

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ham & olive lasagne at home. One portion of this dish contains approximately 27g of protein, 23g of fat, and a total of 471 calories. For $1.21 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people really liked this main course. This recipe from BBC Good Food requires green olives, eggs, ham, and natural yogurt. 54 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 66%, this dish is solid. If you like this recipe, you might also like recipes such as White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), Lasagne with Artichokes (Lasagne di Carciofi), and Cheese, Ham and Olive Bread.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

50g cheddar, grated, plus a handful extra for the top

2 eggs

250g fresh lasagne sheets

1 fat garlic clove, crushed

8 slices ham

150g pot mild natural yogurt (bio works well)

1 tbsp oil

generous handful green olives

2 x 400g cans chopped tomato with herbs

Equipment:

oven

frying pan

bowl

Cooking instruction summary:

Heat oven to 190C/fan 170C/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. Topwith extra cheese and black pepper, then bake for about 15 mins until the cheese is golden and the topping is set. Serve with a salad.

 

Step by step:


1. Heat oven to 190C/fan 170C/gas

2. 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.

3. 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. Topwith extra cheese and black pepper, then bake for about 15 mins until the cheese is golden and the topping is set.

4. Serve with a salad.


Nutrition Information:

Quickview
471k Calories
26g Protein
22g Total Fat
39g Carbs
12% Health Score
Limit These
Calories
471k
24%

Fat
22g
35%

  Saturated Fat
8g
50%

Carbohydrates
39g
13%

  Sugar
3g
4%

Cholesterol
180mg
60%

Sodium
888mg
39%

Get Enough Of These
Protein
26g
54%

Vitamin B1
0.83mg
55%

Phosphorus
381mg
38%

Vitamin B2
0.61mg
36%

Folate
136µg
34%

Selenium
22µg
32%

Vitamin B3
5mg
25%

Manganese
0.44mg
22%

Zinc
3mg
20%

Vitamin B6
0.39mg
19%

Iron
3mg
18%

Calcium
171mg
17%

Vitamin A
842IU
17%

Vitamin B12
0.99µg
17%

Potassium
523mg
15%

Magnesium
57mg
14%

Copper
0.26mg
13%

Vitamin B5
1mg
12%

Vitamin E
1mg
11%

Vitamin C
8mg
11%

Vitamin K
7µg
8%

Vitamin D
0.94µg
6%

Fiber
0.92g
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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