Creamy Mushroom Lasagna with Fresh Tomatoes

Rehydrate porcini mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water. Heat oven to 350F. Spray 13 x 9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, salt, and pepper; mix well. Set aside. Heat 2 teaspoons oil in large skillet over medium heat until hot. Add rehydrated porcini mushrooms, crimini mushrooms and minced large garlic clove; cook and stir 2 to 3 minutes or until mushrooms are tender. Add sherry; cook until most of the liquid has evaporated. Stir in cream; bring to a boil. Remove skillet from heat. To assemble lasagna, drain lasagna noodles; arrange 4 noodles in bottom of sprayed dish. Spoon and spread half of cheese mixture over noodles. Evenly spoon half of mushroom mixture over cheese. Sprinkle with 1 cup of the provolone cheese. Repeat layers. Cover with foil. Bake at 350F. for 20 to 30 minutes or until filling is set and edges are bubbly. While lasagna is baking, prepare tomatoes. In same large skillet, heat 2 teaspoons oil over medium heat until hot. Add shallots and 1 minced garlic clove; cook and stir until tender. Stir in basil and tomatoes; cook just until thoroughly heated. Spoon tomatoes over individual servings of lasagna.