One-pan ’nduja, pepper and three-cheese lasagne

Halve the peppers, remove the seeds and very finely slice. Set a large, ovenproof frying pan or shallow flameproof casserole over a medium heat and add a generous amount of olive oil. Fry the peppers for 15 minutes. Meanwhile, peel and finely slice the garlic and red onions. Pick the basil leaves, set aside and finely chop the stalks. I like to do this as I go, adding the garlic, red onions and basil stalks to the pan as I slice to speed up the prep. Season well, then when the veg has started to soften and colour a little, spoon in the 'nduja. Fry for 5 minutes, until it has broken down and it releases its fiery red oil into the veg.

Add the can of tomatoes and 500ml water to the pan. Increase the heat, bring to the boil, then reduce the heat a little and vigorously simmer the sauce for 10 minutes.

Meanwhile, stir together the mascarpone and milk in a mixing bowl. Finely grate in two-thirds of the parmesan, season well and beat together. When the components are ready, remove the tomato sauce pan from the heat.

Preheat your oven to 200C fan/gas mark 6. Spoon half the 'nduja sauce out into a bowl, then tear half the lasagne sheets into the pan with the other half of the sauce. Spoon just under half of the mascarpone sauce over the top, then tear over half the mozzarella and half the basil leaves. Evenly spoon over the reserved 'nduja sauce from the bowl.

Repeat with the remaining ingredients: tear over the remaining lasagne sheets, evenly spoon over the rest of the mascarpone sauce and tear over the remaining mozzarella. Finely grate over the rest of the parmesan, scatter with the basil leaves and drizzle everything with olive oil.

Cover the pan with a lid, or a sheet of foil, and pop into the oven for 15 minutes. Then remove the lid or foil, increase the oven temperature to 220C fan/gas mark 7 and continue to bake for a further 18–20 minutes until golden and bubbling on top. Leave the lasagne to rest for at least 5 minutes before serving.