Preheat the oven to 230ºC fan.

Put the chestnut and oyster mushrooms into a large bowl of a food processor in three or four batches and pulse each batch until finely chopped.

Toss the chopped mushrooms in a large bowl with 3 tbsp of oil and 1 tsp of salt and spread out on a large parchment paper, rimmed baking tray.

Bake for 30 minutes neat the top of the oven, stirring three times throughout, until the mushrooms are golden brown; they will reduced in volume significantly. Set aside. Reduce the oven temperature to 200ºC fan.

Meanwhile combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for halt an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to a get about 340 ml, if you have less, top up with water.

Very roughly chop the rehydrated mushrooms (you want some chucks) and finely chop the chillies. Set the stock and mushrooms aside separately.

Put the onion, garlic and carrot into the food processor and pulse until finely chopped.

Heat 60 ml of oil in a large sauté pan on a medium heat. Once hot add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden.

Pulse the tomatoes in a food processor until finely chopped and then add to the pan along with the tomato paste, 1 1/2 tsp of salt and 1 3/4 tsp black pepper. Cook for 7 minutes, stirring occasionally.

Add the rehydrated mushroom and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir; you want the mushrooms to be slightly crips and browned on the bottom.

Still in the reserved stock and 800 ml of water and once simmering reduce the heat to medium and cook for about 25 minutes, stirring occasionally until you get the consistency of a ragu.

Stir in 100 ml of the cream and simmer for another 2 minutes, then remove from the heat.

Combine both cheese and both herbs in a small bowl. To assemble the lasagna, spread one fifth of the sauce in the bottom of a round 28 cm baking dish or 30cm x 20 cm rectangular dish.

Then top with fifth of the cheese mixture, followed by a later of lasagna sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese; that’s five layers of sauce and cheese and four layers of pasta.

Drizzle over 1 tbsp of cream and 1 tbsp of oil, then cover with foil and bake for 15 minutes.

Turn the oven to the grill setting and grill for a final 2 minutes until the edges are brown and crips. Set aside to cool for 5 or so minutes then drizzle over the remaining tablespoon of cream oil. Sprinkle over the remaining parsley, finish with a good grind or pepper and serve.