Wild mushroom and spinach lasagne

A complete dish for a light and healthy meal: one serving of vegetables, one or two of dairy products.... Just need to add some green salad leaves and/or a fresh or cooked fruit.

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


  • 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.