Method
1 Heat oil in a large pan. Add onion, garlic and bay leaf. Cook, stirring, until onion is soft. Add mince and stir until browned all over. Add flour. Cook, stirring, for 1 minute. Stir in cream and herbs. Simmer uncovered for 5 minutes.

2 Squeeze excess moisture from thawed, chopped spinach. Place in a medium bowl. Add cheeses and 2 cups of pasta sauce. Season with salt and pepper and mix well.

3 Dip lasagne sheets in boiling water. Drain well. Spoon remaining pasta sauce over base of a large ovenproof dish (8-cup capacity). Arrange a quarter of the lasagne sheets in a single layer over sauce. Top with half the spinach mixture. Repeat with another quarter of lasagne sheets, then half the chicken mixture. Repeat layering with remaining lasagne sheets, spinach mixture and chicken mixture, finishing with lasagne sheets. Spread sour cream over lasagne sheets and sprinkle with extra cheese. Cover with foil.

4 Cook lasagne in a moderate oven (180C) for 40 minutes. Remove foil and cook for a further 20 minutes, or until lightly browned.

5 Cut lasagne into squares and garnish with basil leaves. Serve with a salad.