• Preheat oven to 450 °. Line a rimmed baking tray with parchment paper.
• Clean fresh mushrooms and trim as necessary. Pulse in batches in food processor until finely chopped.
• Toss chopped mushrooms with 3 Tbsps olive oil and 1 teaspoon salt. Spread mixture out evenly on baking sheet. Bake for 30 minutes stirring every 10 minutes. Mushrooms will have browned and shrunk considerably.
• Set mushrooms aside and reduce oven to 400°.
• Add dried mushrooms and Thai chili to the hot stock and allow to sit 30 minutes. Strain mushrooms, reserving the juice/stock. Rough chop rehydrated mushrooms and chili. Top up to liquid to make 340 ml. (about 1 ½ cups) Set mushrooms and stock aside till ready to use.
• Pulse onion, carrot and garlic in food processor until they are minced.
• Heat 4 Tbsps oil in a large Dutch oven. Saute the onion mixture on medium high heat about 8 minutes. Stir a few times.
• Add the tomatoes to the food processor and pulse until finely chopped. Add the tomatoes and the tomato paste to the onion mixture along with 1 ½ tsps salt and 1 ¾ teaspoon black pepper. Saute another 7 minutes stirring periodically.
• Add the rehydrated mushroom mixture and the roasted mushrooms to the tomato mixture and cook about 9 minutes. Do not stir, you want the mushrooms to brown a bit on the bottom of the pan.
• After 9 minutes, scrape up any browned bits from the bottom of the Dutch oven. Add the reserved stock to the mixture along with 800 ml (about 3 ⅓ cups) of water. Bring mixture to a simmer. Reduce heat to medium and allow mixture to simmer about 25 minutes.
• Reserve 1 tablespoon of cream to drizzle over the top of the lasagne. Add the remaining cream to the ragu mixture. Cook 2 minutes then remove ragu from the heat.
• Ragu can be made 1 day ahead and refrigerated.

Assembly

• Mix the cheeses and the basil and parsley in a bowl.
• Grease a deep 8 X 12 " oven proof pan. Spread ⅕ of the ragu on the bottom. Top with ⅕ of the cheese, then a layer of lasagne noodles. Break noodles to fit your pan. Repeat layers 3 more times and end with a layer of ragu and cheese. You will have 5 layers of sauce and cheese and 4 layers of pasta.
• Drizzle 1 tablespoon of reserved cream and 1 tablespoon olive oil over the top. Cover tightly with foil and bake 30 minutes. Remove foil and bake 30 minutes more. Finally broil for 2 minutes until the top is brown and crispy.
• Allow lasagne to cool 5 minutes, then drizzle last tablespoon of cream and oil over the top. Garnish with more fresh parsley and fresh black pepper if desired.