Method:
1 Place the dried mushrooms in a bowl and just cover with boiling water, set aside for 5 minutes.
2 Heat oil in a frying pan over medium heat, cook chicken for 4-5 minutes each side or until cooked through. Season with salt and pepper. Set aside to rest then thinly slice.
3 Heat a little more oil in the frying pan over a medium heat, add king brown mushrooms, garlic and onion until soft, stir in the parsley. Pour the porcini mushrooms and liquid into the pan, add the wine and allow to simmer 5 minutes or until sauce has reduced slightly. Stir in the cream and continue to simmer for 4-5 minutes until thick, season with salt and pepper.
5 Bring a saucepan of salted water to the boil, reduce to a simmer, blanch the lasagna sheets for 1-2 minutes or until al dente, drain.
6 Place one lasagna sheet onto a serving plate, top with half the chicken slices and a spoonful sautéed mushroom mixture, repeat layers. Top with remaining lasagna sheet, pour the remaining mushroom sauce over to serve and top with parsley