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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 to 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
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