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Preheat the oven to 200C for a fan oven, or 180C for a gas oven and grease an ovenproof dish with butter.
Soak the lasagne sheets in warm, recently boiled water to soften them while making the sauces.
For the sausage and spinach sauce, heat a large frying pan with oil and add the sausage meat without the skin. Fry until golden brown for around five to 10 minutes, breaking up the meat with a wooden spoon.
Add the flour and let it fry for around a minute, then add the chili, garlic, and mushrooms. Fry for around five minutes.
Add the crème fraîche and spinach, let it boil and bubble for a few minutes, then take it off the heat and season with salt and pepper.
For the tomato sauce, mix the passata, tomato paste, sugar, thyme, and sage in a large bowl. Season with salt and pepper.
Drain the lasagne sheets and layer them in the ovenproof dish: start with lasagne sheets, add one-third of the tomato sauce, then more lasagne sheets, and top with the sausage and spinach sauce. Repeat until the top layer is lasagne sheets sprinkled with grated cheese.
Bake the lasagne for around 30 minutes until the cheese is golden and bubbling.
Serve immediately once it comes out of the oven.