Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.
In a medium bowl, add the ricotta, basil, parsley, and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.
Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.
Cover tightly with foil and bake in the oven for 30 minutes.
Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.
Original recipe found here.