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Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Sauté the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and ½ tsp salt for 5–6 minutes, until softened.
Add the spinach and cook until wilted. Stir in the shredded chicken, then remove from the heat.
In a saucepan, whisk together the broth, skim milk, flour, nutmeg, and the remaining salt. Simmer over medium heat for 5–7 minutes, whisking constantly until thickened. Stir in the Parmesan cheese until melted.
Spread a thin layer of sauce over the bottom of the baking dish. Add a layer of lasagna noodles, followed by the chicken mixture, more sauce, and a sprinkle of Gruyère. Repeat the layers until all the ingredients are used, finishing with the remaining sauce and cheese.
Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10–15 minutes, until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.