2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 medium shallots, minced
2 pounds wild mushrooms, such as chanterelle, stemmed shiitake and oyster, caps thickly sliced
Salt
Freshly ground white pepper
1/2 cup dry white wine
2 cups plus 2 tablespoons heavy cream
1/4 cup finely chopped flat-leaf parsley
12 ounces fresh lasagna sheets
1 pound Taleggio cheese, rind removed and cheese cut into 1/2-inch cubes