Place lasagne sheets in portions in boiling salted water and cook for 5-6 minutes. Remove carefully and rinse immediately in cold water
Meanwhile peel and roughly chop the garlic. Wash parsley, shake dry and pluck leaves from the stalks. Finely puree the ricotta, garlic, feta cheese, parsley and cream with a hand blender. Season to taste with pepper
Remove the pasta from the water, drain well and cut in half crosswise. Wash the basil, shake dry and pluck the leaves from the stalks
Layer the pasta, basil and cheese cream on 4 plates. Season with pepper