Spicy Mushroom Lasagne - Kosher.com

Ingredients

• 1 pound 10 ounces/750 grams brown button mushrooms, halved
• 1 pound 2 ounces/500 grams oyster mushrooms
• 9 tablespoons/135 milliliters olive oil such as Gefen Olive Oil
• table salt
• 2 and 1/4 ounces/60 grams dried porcini mushrooms
• 1 ounce/30 grams dried wild mushrooms
• 2 dried red chiles, roughly chopped (seeded for less heat)
• 2 cups plus 2 tablespoons/500 milliliters hot vegetable stock such as Manischewitz Vegetable Broth
• 1 onion, peeled and quartered
• 5 garlic cloves, roughly chopped
• 1 carrot, peeled and quartered (3 and 1/4 ounces/90 grams)
• 2–3 plum tomatoes, quartered (7 ounces/200 grams)
• 1/3 cup/75 grams tomato paste
• black pepper
• 3 and 1/3 cups/800 milliliters water
• 9 tablespoons/135 milliliters heavy cream
• 2 and 1/4 ounces/60 grams pecorino, finely grated
• 2 and 1/4 ounces/60 grams Parmesan, finely grated
• 1/4 cup/5 grams basil leaves, finely chopped
• 1/2 cup/10 grams parsley leaves, finely chopped, plus 1 teaspoon
• 9 ounces/250 grams dried lasagne sheets (about 14 sheets)