Dan tackles the challenge of having a vegan guest with aplomb, gathering some truffles to fight his cause in this lasagne.
1. Preheat oven to 180°c
2. Make a well on a flat surface with the flour and put the other pasta ingredients in the middle. Work them all together until smooth and pliable. Wrap in cling film and rest in fridge.
3. Sauté all veg and mushrooms in the olive oil for 15 minutes, stirring occasionally. Add the chopped tomatoes and basil and simmer for a further 15 minutes. Then take off the heat.
4. Roll the pasta dough into sheets and line a 10" x 6" greased baking tray with the pasta. Cover with a 1/4 of the tomato filling mix. Repeat this exercise a further 3-4 times until all the pasta dough and filling is used.
5. Sprinkle the grated vegan cheese over the top and bake at 180°c for 25-35 minutes, or until golden brown on top.
6. While it is baking, roast the peppers, peel and then liquidise with the sugar and vinegar. Season to taste. Put each portion of the lasagne into a dish, spoon the sauce around the edge and serve
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