Spicy Mushroom Lasagna

From Ottolenghi's "Flavour" and inspired by David Lebovitz to tackle this monster!! OMG this was a labour of love. From sourcing (Amazon!) Grade AA dried porcini mushrooms from Italy (as opposed to the cheaper Chinese variety); to sourcing local oyster mushrooms, though this was slightly easier as they had them up at Chesapeake's Bounty; to making homemade vegetable stock, then spending three hours, the two of us, in the kitchen prepping, assembling, cooking and washing up...phew. But it was well worth it in the end. I might not do this again anytime soon except for the fact that I have a S@*# ton of dried mushrooms in the pantry.

Can be made vegan/alpha gal friendly by omitting cheese and cream (though I think these add a sweetness to the woodsy mushroom flavor.

The Vegetable Stock

Fresh and Dried Mushrooms

Baking the fresh mushrooms

Making the Tomato Sauce

After adding the Shrooms and cream

And finally plated!