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Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp olive oil in a frying pan. Add 2 diced chicken thigh fillets and brown. Set aside in a bowl.
Add 1 finely chopped onion and 1 finely chopped garlic clove to the pan; cook for 5 mins, or until softened. Stir in ½ tsp oregano, large pinch chilli flakes, ½ tbsp tomato purée and 400g chopped tomatoes, then add the chicken back with any juices; season. Bring to the boil, then simmer for 5 mins.
For the sauce, melt 20g butter in a pan, then stir in 20g plain flour; cook for 1 min. Gradually add 200ml semi-skimmed milk. Bring to the boil, then simmer, stirring, for 5 mins. Remove from the heat. Stir in 60g cheese and ½ tsp mustard; season.
Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the sauce and scatter over 20g cheese. Bake for 20 mins, or until golden.
