Drain asparagus. Mix asparagus spears with first measure of yogurt and season with pepper.
Cut lasagne to fit a 27 x 18 cm oil lasagne dish. Place a sheet of lasagne in the bottom of this dish. Spread with a thin layer of asparagus mixture.
Arrange a layer of shaved ham over the top of the asparagus.
Repeat layers, finishing with layer of lasagne.
Mix second measure of yoghurt and eggs together until combined.
Pour over lasagne. Sprinkle with cheese and bake at 180 C for 25 minutes.