Preheat oven to 400 degrees.
Coat the bottom of a large skillet with olive oil.
In heated olive oil, saute chopped onions and mushrooms until just soft. Add minced garlic and cook all until the garlic becomes fragrant. Add extra olive oil as needed to keep the skillet from drying out (about 1 tbsp at a time).
Add thyme and basil, continue sautéing.
Add the chicken to the skillet and combine well with the vegetable mixture.
Stir in 2 – 3 tablespoons of olive oil to the chicken and vegetable combination.
Stir in 2 – 3 tablespoons of flour until the flour and chicken mixture have absorbed the flour (about 2 – 3 minutes)
Pour in heavy cream and chicken broth. Bring to a boil. The boiling action will thicken the sauce mixture.
As the mixture comes to a boil, add 1 cup of each mozzarella and Parmesan cheeses.
Stir all together until cheese melts and sauce thickens as desired. If the sauce is thicker than you’d like, add some chicken broth to thin it out. If it's too thin, dissolve 1 tbsp of flour into a small amount of water and add it to the mixture. Bring back to a boil to thicken (repeat if necessary to get the consistency desired).
Add chopped spinach and stir entire mixture.
Assemble the lasagna in a 9 x 13 basking dish. Start by placing about 1 cup of the sauce mixture on the bottom of the dish. Next noodles. Next sauce. Next noodles. Top with sauce (fully cover noodles). Sprinkle the leftover cheese on the very top.
Cover with foil and bake for 20 -25 minutes.
Remove the foil and cook for an addition 15 – 20 minutes until cheese is bubbly and a toothpick can smoothly go through the lasagna noodles.
Remove from oven and let cool for at least 15 minutes before cutting.
