Use your Christmas ham to put a summery twist on a traditional lasagne with Jo Seager's recipe for lasagne pasta rolls with ham and parmesan.
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1 packet fresh lasagne sheets
2 cups shaved parmesan
250g ham, shredded (a couple of big handfuls)
3 cloves garlic, crushed (1 teaspoon)
2 x 400g cans tomatoes in juice
½ cup white wine
2 cups sliced button mushrooms
Approx ½ cup black olives, pitted (optional)
1 cup mozzarella cheese
Flat-leaf parsley to garnish
Cut the lasagne sheets in half. Place a handful of ham and cheese along the length of each sheet, a couple of centimeters from the edge. Roll tightly. Cut each roll in half and place in a baking dish.
Place the garlic and the cream in a large frypan, and stir over medium heat until it comes to a gentle boil. Add the tomatoes, wine, mushrooms and olives. Pour over the pasta rolls and sprinkle with mozzarella. Bake at 180°c for 30 minutes.
Remove from the oven and decorate the top with flat-leaf parsley.