Ingredients
30ml/2 tbsp olive oil
180g pack spinach leaves 2 cloves garlic, chopped
250g pack chestnut mushrooms, sliced
400g can chopped tomatoes with basil
300g pack fresh lasagne sheets
2 (200ml) tub half fat crème fraiche
100g/4oz mature cheddar cheese
2.5ml/1/2tsp freshly grated nutmeg
salt and freshly ground black pepper
Method
Preheat the oven to 200C/Fan 180C/Gas Mark 6. Heat 1 tbsp of the oil in a large frying pan, add half the garlic and spinach leaves and stir fry for 1-2 mins until the leaves have wilted. Remove from the heat, season well and set aside.
Add remaining oil to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the remaining garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste.
Season the crème fraiche with the nutmeg, salt and ground black pepper, then mix well. Lightly oil a 1.4ltr/ 2½ pint ovenproof dish.
Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraiche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, spread over the remaining crème fraiche and cheese.
Place on a baking tray, then bake for 25-30 mins or until the lasagne is tender and the top golden. Leave to stand for 5 mins before serving in wedges with a nice green salad.