Spicy mushroom lasagneFour types of mushroom and two types of cheese give this lasagne the most satisfying, savoury intensity that, to my mind, makes it the most glorious meat-free lasagne you’ll ever have. There’s a fair amount of heat here, so to make it child-friendly, reduce the amount of pepper and omit the chilli altogether. If you don’t have a round, 28cm baking dish, use a 30cm x 20cm rectangular one. To get ahead, build the lasagne one day, chill, then bake the next.750g chestnut mushrooms, halved 500g oyster mushrooms 135ml olive oil, plus a little extra for greasingSalt and black pepper 60g dried porcini30g dried wild mushrooms2 dried red chillies, roughly chopped 500ml hot vegetable stock1 onion, peeled and quartered5 garlic cloves, peeled and roughly chopped1 carrot, peeled and quartered 2 plum tomatoes, quartered 75g tomato puree130ml double cream60g pecorino romano, finely grated60g parmesan, finely grated5g basil leaves, finely chopped3 tbsp finely chopped parsley leave...
