Pour boiling water over the dried shiitake mushrooms. Put a piece of paper towel over the top to better submerge the mushrooms, as the parts floating at the top will not soften properly. Let sit for at least 30 minutes, or while you do the rest of the prep. Finely chop the mushrooms once properly soaked, reserving the liquid as well.

Preheat oven to 450ºF/ 220ºC. Line a large, rimmed baking sheet with parchment paper.

In batches, pulse the mushrooms in a food processor (or chop by hand). The mushrooms should have a fine texture with some chunks, it should NOT be a paste. It should resemble ground beef when it’s been cooked for a bolognese for example.

Add the mushrooms to the lined baking sheet. Season with 2 tsp salt and 4 tbsp of olive oil. Mix to incorporate. Roast for 40-50 minutes, stirring 3 times throughout. The mushrooms should have a golden brown color and they will have reduced in size significantly.

Prepare the spicy sofritto– using a food processor (or a knife) pulse together the onion, garlic, carrot, and fresno chilies into a fine texture, similar to the mushrooms.

Begin preparing the sauce. Sauté the spicy sofritto mix in 4 tbsp of olive oil, adding a pinch of salt in the beginning to draw out the moisture. Once golden brown, add the tomato paste. Cook for a few more minutes before adding both the roasted mushrooms and rehydrated shiitake mushrooms. Sauté for a few minutes more before adding the tomato passatta and the reserved mushroom stock. Cover partially and simmer for 30 minutes, or until the sauce has reduced to a thicker consistency. Once the sauce has simmered, add the heavy cream, season to taste with salt, and simmer for just a few more minutes.

Preheat oven to 375ºF.

Build the lasagne using a 9 x 13 baking sheet (I used 11 x 11, anything of a similar size should be fine). Add a layer containing ⅙ of the sauce, followed a layer of lasagne sheets, using broken pieces to cover up any small gaps. Repeat, until you get to the third layer. Additionally, for this layer add the basil, half of the burrata (torn into smaller pieces), half of the parmigiano reggiano, and half of the pecorino romano. Add 3 more layers of sauce and cheese. Finally, add the rest of the burrata (torn into smaller pieces), the parmigiano reggiano, and pecorino romano.

Bake lasagna for 40 minutes, remove the cover, increase the temperature to 450ºF and bake for 15 more minutes. Optionally broil at the end just until the cheese is a deep golden brown and caramelized.