Rehydrate dried mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside.
Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain.
Heat oven to 350°F. Spray 13x9-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.
In large skillet, heat 2 teaspoons oil over medium heat until hot. Add rehydrated mushrooms, cremini 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, arrange 4 cooked noodles in bottom of sprayed dish. Spoon and spread 1/2 the cheese mixture over noodles. Evenly spoon 1/2 the mushroom mixture over cheese. Sprinkle with 1/2 the provolone cheese. Repeat layers. Cover with foil.
Bake at 350°F. 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.