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Preheat the oven to 200°C/180°C fan/gas six.
Fry oil on a high heat; once hot, add the chicken pieces and cook until golden. Add the chilli, garlic and mushrooms.
Meanwhile, mix the cornflour and two tablespoons of water until smooth.
Add spinach to the frying pan; once wilted, add creme fraiche and parsley, mix, then add the cornflour and water mixture. Stir until thickened. Set aside.
Combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season with salt and black pepper, and mix.
Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.
Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange three lasagne sheets on top.
Repeat the layers - chicken mixture, herb sauce, and lasagne sheets - finishing with a sprinkling of grated cheddar and bake in the oven for 35 to 40 minutes. Serve with salad.