Ingredients (serves 4):

• 400 g fresh wild mushrooms
• 500 g chopped frozen spinach
• 150 g grated Gruyère
• 8 fresh lasagne sheets
• 200 ml low-fat crème fraîche
• 2 tbsp olive oil
• 4 tbsp water
• 1 knob of butter
• Salt, pepper, chives and thyme

Instructions:

• Thaw the spinach in a saucepan.
• Take a deep frying pan and brown the wild mushrooms in a little butter for 5 minutes.
• Dilute the crème fraîche with water to produce a thinner, lower-fat cream.
• Oil the bottom of a lasagne dish. Put a little of the chopped spinach, some crème fraîche and the first layer of lasagne sheets in the bottom of the dish.
• Carry on building up the layers, adding ingredients in the following order:
• Two tbsp spinach, one tbsp wild mushroom soup, three spoonfuls cream, two spoonfuls grated Gruyère, a pinch of salt, chives, thyme and pepper, followed by the lasagne sheets.
• Finish with a layer of lasagne sheets covered with the remaining mixture and a little olive oil.
• Bake in the oven for 15-20 minutes at gas mark 8, 230°C.

Make sure that the lasagne sheets are covered with the crème fraîche mixture during cooking to make sure they don’t dry out. Add a little crème fraîche and water if necessary. Serve with some seasoned rocket.