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Preheat oven to 180ºC.
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Heat frypan over medium to high heat and add butter and oil to pan.
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Once butter and oil has melted, add mushrooms, garlic and a pinch of salt, and cook for 10 minutes or until mushrooms are soft.
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Add cream and cook for another 5 minutes until the mixture thickens.
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For the herb ricotta filling, add all the ingredients in a bowl and mix together.
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Build lasagna in a baking dish starting with a layer of the ricotta filling, top with pasta sheets and then a layer of mushroom filling. Repeat this process until there are 4 layers of each ingredient.
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Top the lasagna with the last bit of the ricotta mixture and grate over extra parmesan.
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Cook the lasagna in the oven for 45 minutes until the top is golden and the pasta is cooked.
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Serve and enjoy with family and friends!
