You can use any type of lasagne sheet for this recipe: you can buy them fresh or dry from most shops, or you can make your own (watch this space for a recipe and step by step guide, coming up sometime soon).
You will need (for 2 portions):
2 large lasagne sheets (or 3 small ones)
2 tbsp olive oil
3 spring onions
250g chestnut mushrooms
Pinch of thyme
150g spinach (about 2 large handfuls)
3 heaped tbsp crème fraîche
Parmesan (from a block)
2 tbsp chopped parsley
Bring a large pan of salted water to the boil. Cook the lasagne sheets according to the packet instructions.
Meanwhile, thinly slice the spring onions and mushrooms. Wash the spinach and drain thoroughly.
Heat up the olive oil in a frying pan, or sauté pan with a lid. Add the spring onions and mushrooms, salt, pepper, thyme, stir then cover for 2 to 3 min until the mushrooms are cooked.
Add the spinach and leave to wilt for a few seconds, then add the crème fraîche. Warm through, check the seasoning and take off the heat.
Drain the pasta and cut the lasagne sheets in half so you end up with square-ish pieces.
Lay one piece in each serving bowl, top with some of the filling and some grated parmesan. Repeat until you have used up the pasta and filling, then finish with some parmesan shavings and chopped parsley.