Preheat oven to 375℉.

Add olive oil to a large skillet over medium heat. Once hot, add in the sliced mushrooms, diced onion, minced garlic, dried basil, dried oregano, and salt. Stir well and let cook for 5-10 minutes, or until the veggies are soft and there is no more liquid in the pan.

Stir in the spinach and chicken until everything is well combined and pour the mixture into a separate bowl and set aside.

To make the sauce, add the chicken broth, milk, nutmeg, and a dash of salt to the pan where you cooked the veggies. Whisk the mixture together and bring to a simmer. Slowly whisk in the flour a little at a time. Make sure you whisk it in slowly or your sauce will become clumpy. Whisk until it starts to thicken about 5-8 minutes. Whisk in parmesan cheese for 1-2 minutes or until it melts.

To assemble the lasagna, grease a 2 qt baking dish and pour 1 cup of sauce in the bottom of the pan. Add a layer of lasagna noodles over the sauce (you might need to break the noodles up to fit in all of the space on the baking dish), then add a layer of the chicken vegetable mixture, then sprinkle 3/4 cup of mozzarella cheese on the top. Repeat two more times for a total of three layers.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake, uncovered, for an additional 15 minutes. Enjoy!