To make the tomato sauce, sauté the onion until soft and translucent. Add the mushrooms and eggplant and cook until golden brown then add the garlic, tomatoes and herbs. Allow to simmer for 5-10 minutes then season to taste.
In the meanwhile, combine the ricotta, cream and Parmesan in the bowl of a food processor and blend until smooth. Season to taste.
Pre-heat the oven to 200°C/400°F.
To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add a layer of ricotta and dollop on 2-3 teaspoons basil pesto. Scatter over some of the mozzarella then add a layer of tomato sauce. Reserve 1 cup of mozzarella for the top. Add another layer of pasta and continue to layer. Finish with a layer of sauce then cover with foil and place in the oven.
Place in the oven and allow to bake for 30-45 minutes until a knife can be inserted easily which indicates the pasta is fully cooked. Top with with remaining mozzarella cheese and bake for another 10-15 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.