Torn Veggie 'Nduja Lasagne & Balsamic Salad

Boil a kettle

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of olive oil over a medium heat

Once hot, add your plant based 'Nduja and the chopped garlic and cook for 1 min or until fragrant

Tip: Cooking for 4 or more? Use 2 pans!

Once fragrant, add your chopped tomatoes with 150ml [200ml] [275ml] boiled water, your vegetable stock mix and half your balsamic vinegar (you'll use the rest later!)

Bring to the boil, then cook for 5-6 min or until the sauce has thickened

Meanwhile, heat a large pot of boiled water over a high heat with a drizzle of olive oil

Break your lasagne sheets into medium-sized pieces and add them to the boiling water, stirring to separate the pasta pieces – this is your torn lasagne

Cook for 4-5 min, stirring from time to time to prevent the pasta from sticking, then drain the cooked lasagne

Wash your spinach and pat it dry with kitchen paper

Once the sauce has thickened, add the spinach and cook for 1 min or until wilted

Once wilted, add the cooked lasagne with a generous pinch of salt and pepper and give everything a good mix up

Drizzle over your clotted cream, then sprinkle over your grated Italian hard cheese with a grind of pepper

Put the lid on and cook for a final 2 min or until the cheese has melted – this is your torn veggie 'Nduja lasagne

Chop your parsley finely, including the stalks

Wash your salad and pat it dry with kitchen paper