Finely chop the onion and garlic and sauté with a pinch of salt until golden brown, add the mushrooms and sauté a little. When the mushrooms are almost cooked, add the white wine and allow to reduce. Once the wine has evaporated, add the cream cheese and milk and boil until a creamy and consistent texture to fill the lasagna, season with salt and pepper, add the nutmeg and truffle oil.
Hydrate the lasagna sheets and assemble in a tray, alternating layers of mushroom and cheese sauce and sheets. Finish with the grated mozzarella and grill in the oven for 10 minutes.
Cool and refrigerate for at least 1h. Portion, package, decorate with cherries and basil and distribute at home or sell to take away.
If sold cold, cut into portions, pack in individual airtight trays and give the customer instructions for regenerating the lasagna: transfer to a plate and place in the oven for 10 minutes with up and down ventilation and grill at 180ºC or 4 minutes in the microwave with grill.