Pappardelle Mushroom Bolognese

Ingredients

• 11/2 cups (375 ml) cremini mushrooms, stems removed
• 11/2 cups (375 ml) Swiss brown mushrooms, stems removed
• 4 Tbs. (60 ml) extra-virgin olive oil, divided, plus more for the pasta
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 large carrot, finely chopped
• 1/2 celery stalk, finely chopped
• 2 Tbs. (30 ml) tomato paste
• 4 sun-dried tomatoes, finely chopped
• 2 bay leaves
• 1 fresh rosemary sprig
• One 14.5-oz. (411 g) can crushed tomatoes
• 3 or 4 fresh vegan lasagna sheets, cut into 1 1/2-inch (4-cm) strips
• 2 Tbs. (30 ml) vegan Parmesan
• 3 Tbs. (45 ml) fresh Italian parsley leaves, finely chopped

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