Wild Oyster Mushrooms and Cauliflower Lasagna

Ingredients
Tomato Sauce: 2 tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, finely chopped Pinch red pepper flakes 3 cups canned plum tomatoes and their juices 2 tablespoons chopped fresh basil 3 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper Honey Cauliflower Mornay Sauce: 1 medium head cauliflower 2 tablespoons olive oil Salt and freshly ground black pepper 4 tablespoons unsalted butter 1/4 cup flour 5 cups whole milk, heated, divided 1/8 teaspoon freshly grated nutmeg 1/2 cup grated romano cheese Lasagna: 1 pound sheep's milk ricotta cheese 1 large egg 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish 3 teaspoon finely chopped fresh thyme 1/2 cup grated romano cheese, plus more for finishing Kosher salt and freshly ground black pepper 3 tablespoons olive oil 3 cloves garlic, smashed 1 1/2 pounds assorted ( shiitake, portobello, cremini), coarsely chopped 2 shallots, finely diced 1 ounce porcini mushrooms, soaked in boiling water for 30 minutes 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water 1 1/4 pounds fontina cheese, coarsely grated 
Directions

For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper.

Transfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.