Ottolenghi Spicy Mushroom Lasagne Recipe | ITV Saturday Kitchen

Ingredients

• 750g chestnut mushrooms, halved
• 500g oyster mushrooms
• 135ml olive oil, plus extra for greasing
• 60g dried porcini mushrooms
• 30g dried wild mushrooms
• 2 dried red chillies, roughly chopped (deseeded for less heat)
• 500ml hot vegetable stock
• 1 onion, peeled and quartered
• 5 garlic cloves, roughly chopped
• 1 carrot, peeled and quartered (90g)
• 2–3 plum tomatoes, quartered (200g)
• 75g tomato paste
• 130ml double cream
• 60g Pecorino Romano, finely grated
• 60g Parmesan, finely grated
• 5g basil leaves, finely chopped
• 10g parsley leaves, finely chopped, plus an extra tsp to serve
• 250g dried lasagne sheets (that’s about 14 sheets)
• salt and black pepper