1. Cut the chicken into bite size slices.
2. Heat the olive oil in a frying pan and sauté the onions. Add the halved baby tomatoes, cook for 1 minute and season. Remove from the heat.
3. Combine the chicken, onion and tomatoes and the spinach to make the filling.

TO MAKE THE CHEESE SAUCE:

1. Melt the butter in a saucepan and add the flour.
2. Cook for 2 minutes then remove from the heat. Add the milk and stir very well.
3. Place saucepan back on the heat and stir until the sauce is thick and starts to boil. Season and add the 100 g of grated cheese. Stir well and remove from the heat.

TO ASSEMBLE:

1. Place one third of the chicken mixture at the bottom of a rectangular, greased lasagne dish.
2. Top with a single layer of lasagne sheets.
3. Place another third of the chicken mixture on top of the sheets and sprinkle over half of the grated cheese.
4. Pour over half of the cheese sauce.
5. Top with the rest of the lasagne, top with the rest of the chicken and then the rest of the cheese sauce.
6. Drizzle over rest of the milk and top with the rest of the cheese. Cover with foil and bake for 45 minutes at 180°C.
   Rest for 10 minutes before serving and enjoy!