Preheat oven to 180 degC.
Empty the tins of tomatoes and cherry tomatoes into a medium sized saucepan and bring to a boil.
Simmer over a gentle heat for 10 minutes; add garlic, olive oil and a generous pinch of salt.
Cook for one minute longer.
Cut pasta sheets to fit baking tray 25cm x 35cm.
Lightly grease the baking dish with olive oil and spread with three tablespoons of sauce.
Dip one sheet of pasta into a bowl of cold water and place in dish.
Top this pasta sheet with a 1/4 of the pasta sauce.
Tear and scatter 1/4 each of the ham, ricotta and mozzarella over the sauce.
Repeat until pasta, sauce, ham and cheese have been used.
Sprinkle Parmesan over the top and drizzle over extra olive oil, salt and pepper.
Bake lasagne covered with foil for 20 minutes.
Remove foil and bake for another 30 minutes or until brown.
Cut into six slices and scatter with basil leaves to serve