‘Nduja Lasagne For One

Combine the tomatoes, butter, vinegar, sugar and a pinch of salt in a small saucepan set over a medium heat. Simmer gently for 8-10 mins, allowing the sauce to intensify and reduce by around one-third.

While the sauce cooks, bring a large pot of well-salted water to the boil. Drop in the lasagne sheets and cook for 2-3 mins. Drain through a colander, cool under a running cold tap, then return the pasta to the pot and fill that with cold water.

Heat the oven to 180°C. Lay a couple of clean tea towels on your kitchen surface. One by one, remove the pasta sheets from the water and arrange them on the tea towels without overlapping (so they don’t stick to each other).

Cut the mozzarella into ½cm slices and break the 'nduja into fingernail-sized pieces. Grab an ovenproof dish (ideally 16cm long, 10cm wide and 4cm deep). Depending on the size of your dish, your lasagne will have five or six layers of pasta – if necessary, trim each sheet to fit.

To assemble, begin with a spoonful of tomato sauce, then a layer of pasta and another spoonful of sauce. Top the next layer with a layer of pasta and a little sauce, plus half the 'nduja and one-third of the mozzarella. Then a layer of just sauce, followed by another layer of 'nduja and mozzarella. Finish with whatever tomato sauce remains, plus the remaining mozzarella and a snowstorm of Parmesan.

Bake in the oven for 25-30 mins until golden and molten. Enjoy with some dressed rocket or other green leaves.