Ingredients

· 2 teaspoons olive oil

· 1 red onion, finely chopped

· 2 garlic cloves, crushed

· 1 red capsicum, finely chopped

· 2 teaspoons dried oregano

· 410 g crushed tomatoes

· 3 lasagne sheets, cut into thirds

· 125 g light cream cheese

· ¾ cup light cheese, grated

· Chopped flat-leaf parsley leaves, to serve

Method

Heat half the oil in a frying pan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, until vegetables are tender. Add oregano and tomato. Season with salt. Cook until heated through. Transfer to a bowl. Wipe pan clean. Spread one side of each piece of lasagne with cream cheese. Drizzle remaining oil over base of pan. Arrange two pieces of lasagne, cream cheese side-up, over base of pan. Top with one-third of the ham, then one-quarter tomato mixture. Repeat layers, finishing with three pieces of lasagne then one layer of tomato mixture. Sprinkle with the cheese. Preheat grill on high. Return pan to medium-low heat. Cook, covered, for minutes or until lasagne sheets are tender. Remove the lid. Grill for five minutes or until cheese is melted and golden. Season with pepper. Sprinkle with parsley and serve.