Three Cheese Mushroom Lasagne

Ingredients

• 500 g portobello mushrooms
• 500 g Swiss brown mushrooms
• 500 g button mushrooms
• 1 white onion
• 3 garlic cloves
• 1 carrot
• 3 celery sticks
• 2 tbsp olive oil
• 3 cups vegetable stock
• ⅓ cup dried porcini mushrooms
• 1 tbsp sea salt
• 1 tbsp cracked black pepper
• 1 tsp dried chilli flakes
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tin (400g) of chopped tomatoes
• 1 cup red wine
• Bundle of herbs, 3–4 sprigs of thyme and of rosemary, tied together
• 3 bay leaves
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• ¼ cup dried porcini mushrooms
• 1 tsp white pepper
• 1 cup parmesan, grated
• 1 packet of lasagne pasta sheets
• 750 g of cheddar, grated
• 1 ball of mozzarella, torn
• 1 white button mushroom, raw, sliced
• Drizzle of olive oil