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Preheat the oven to 200°C, gas mark 6. Heat 1½ tbsp oil in a large frying pan over a high heat. Add the chicken and a pinch of salt and fry, breaking up the mince with a wooden spoon, for 5 minutes, until browned all over; set aside in a bowl.
Add the remaining ½ tbsp oil to the pan, lower the heat to medium-high and fry the onion and a pinch of salt for 5 minutes or until just taking on some colour. Add the spinach and fry for another 10 minutes until the spinach has defrosted. Return the chicken to the pan, then stir in the tomato sauce. Simmer for 2 minutes, then season, if needed.
Spoon ½ of the chicken mixture into the base of a medium baking dish (about 1.5 litres in volume). Top with a layer of lasagne sheets, cutting them to t if needed. Spoon over ½ of the white sauce, spreading it evenly over the pasta. Repeat with another layer of chicken, pasta and white sauce. Sprinkle over the cheese and bake for 30 minutes until golden, bubbling and the chicken is cooked through with no pink meat remaining. Let stand for 5 minutes before serving with a green salad, if liked.