* 2 tablespoons olive oil
    * 180g pack spinach
    * 2 garlic cloves, minced
    * 250g pack chestnut mushrooms, sliced
    * 400g can chopped tomatoes with basil
    * 300g packet fresh lasagne
    * 2 (200ml) tubs half-fat creme fraiche
    * 100g/4oz mature cheddar cheese
    * ½ teaspoon freshly grated nutmeg
    * Salt and freshly ground black pepper


   1st Preheat the oven to 200 ° C (180 ° C fan / gas mark 6). Heat 1 tablespoon of the oil in a large frying pan, half the garlic and spinach and cook stirring, for 1-2 minutes, until the leaves are wilted. Remove from heat, strong flavor and set aside.
   2nd are add remaining oil in the pan, add mushrooms and cook over high heat 6-8 minutes, stirring occasionally until the mushrooms brown nicely.
   3rd Stir in the remaining garlic and fry for 30 seconds. Stir in the tomatoes, bring to a boil and cook over high heat for 2 minutes or until get reduced. From the heat and season to taste take.
   4th Season the crème fraiche with the nutmeg, salt and ground black pepper, then mix well. Slightly oil a 1.4ltr / 2 ½ pint give baking dish.
   5th A layer of lasagne over the base rate, trimming it to fit. Top with half the mushroom mix, then more lasagna. Spoon a third of the crème fraiche, sprinkle 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 fraîche and cheese.
   6th Place on a baking sheet, then bake for 25-30 minutes or until the lasagna is tender and golden top. Leave sit for 5 minutes before serving in wedges with a nice green salad.

Nutritional information per portion

    * Calories 604(kcal)
    * Fat 30.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.