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Put a glug of olive oil in a saucepan over a medium-high heat, add the sliced mushrooms and fry, stirring, for about seven minutes, until they brown.
Add two of the chopped garlic cloves and the shredded ham, stir for a minute, then season to taste and transfer to a bowl to cool.
To make the tomato sauce, put the same pan back on a medium heat, add a couple of tablespoons of olive oil, the last chopped clove of garlic and an optional teaspoon of chilli flakes.
Before the garlic browns, add the vinegar and chopped tomatoes, and bring to a simmer to thicken.
Season to taste and add an optional grating of lemon zest.
Lay out all the lasagne sheets on a work surface, then spread the cream cheese all along the length of each sheet.
Evenly scatter over the grated mozzarella, then spoon the ham mixture on top.
Roll each sheet into a cigar and arrange side by side in an enamel baking dish.
Pour the tomato sauce over the top, scatter over the grated parmesan and dot the pitted olives around and about.
Bake in a 240C (220C fan)/gas 9 oven for 20 minutes, until browned and bubbling, then remove and leave to rest for 10 minutes before serving.