Directions:

Begin with that creamy mushroom sauce:

1. In a big frying pan over medium heat, warm the olive oil. Add in the onion, cooking until it's soft - this takes about 5 minutes - but not burnt.
2. Add the mushrooms to the skillet and cook them, allowing them to start browning and emit juices for 8 to 10 minutes.
3. Add in the minced garlic, and cook until aromatic- 1 minute.
4. Add the white wine and let simmer a couple of minutes to slightly reduce.
5. Stir in the heavy cream, Parmesan cheese, and parsley. Season to taste with salt and pepper.
6. Simmer the sauce over low heat to slightly thicken for 5-7 minutes. Set aside.

And now, layer that lasagna:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, nutmeg, salt, and pepper.
3. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
4. Layer 3 lasagna noodles over the sauce.
5. Spread half of the ricotta mixture over the noodles.
6. Top with half of the mushroom sauce.
7. Sprinkle with half of the mozzarella cheese.
8. Repeat layers: noodles, ricotta mixture, mushroom sauce, mozzarella cheese.
9. Top with the remaining 3 lasagna noodles and the remaining marinara sauce.
10. Cover with foil and bake for 30 minutes.
11. Remove the foil and bake another 15-20 minutes or until the cheese is bubbly and golden brown. If getting too brown, cover again with foil. You don't want to burn that yummy cheesy top!
12. Let it rest for at least 10 minutes before slicing and serving. (This is the hardest part!)