Recipe Method

1. Cook the lasagne sheets in a large pot of boiling salted water until just soft. It should take about 12 minutes. Drain. Reserve a cup of the cooking liquid.
2. Heat a large non-stick frying pan over medium heat, add ½ the butter and sauté the mushrooms in batches until golden and soft (about 8 minutes). Add them all back into the pan, then add the garlic and cook for a minute or so. Season well. Remove and set aside.
3. Add a splash of oil to the pan, fry the onion for 5 minutes and add back the mushrooms.
4. Add the cream cheese and just enough pasta water to make a loose sauce.
5. To serve, stir the pasta through the sauce, add the mushrooms, sprinkle the parsley, drizzle some olive oil and top it with some shaved parmesan cheese.