5g basil leaves, finely chopped
1 carrot, peeled and quartered
750g/1lb 10oz chestnut mushrooms, halved
2 dried red chillies, seeds removed and roughly chopped
5 garlic cloves, roughly chopped
1 onion, quartered
500g/1lb 2oz oyster mushrooms
10g parsley leaves, finely chopped, plus 1 tsp to garnish
60²µ/2¼´Ç³ú dried porcini mushrooms
2–3 plum tomatoes, quartered
30g/1oz dried wild mushrooms
250g/9oz dried lasagne sheets (about 14 sheets)
salt and freshly ground black pepper
135ml/4½fl oz olive oil, plus extra for greasing
75²µ/2¾´Ç³ú tomato purée
500ml/18fl oz hot vegetable stock
130ml/4fl oz double cream
60²µ/2¼´Ç³ú Parmesan or alternative vegetarian hard cheese, finely grated
60²µ/2¼´Ç³ú pecorino romano or alternative vegetarian hard cheese, finely grated