In a pot of salted boiling water, cook the pasta until al dente. Rinse under cold running water and oil lightly. Set aside.
In a large non-stick skillet, brown the onion in 15 ml (1 tablespoon) of oil. Add the garlic and cook for 1 minute. Add the spinach and cook, stirring constantly, for 1 to 2 minutes. Season with salt and pepper. Set aside in a bowl.
In the same skillet, brown the chicken in the remaining oil while crumbling it up with the back of a fork. Season with salt and pepper. Set aside in a large bowl.
In the same skillet, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Gradually add the milk with the nutmeg and bring to a boil, stirring with a whisk. Season with salt and pepper. Pour over the chicken.
With the rack in the middle position, preheat the oven to 180 °C (350 ° F).
In a 33 X 23-cm (13 X 9-inch) baking dish, spread a third of the chicken and bechamel mixture. Cover with a layer of noodles and add another third of the chicken and bechamel mixture. Cover with a layer of noodles. Layer with the spinach mixture. Sprinkle with the Parmesan cheese. Cover with a layer of noodles and add the remaining chicken and bechamel mixture. Sprinkle with the Swiss cheese.
Bake for about 45 minutes. Finish cooking under the broiler for about 5 minutes. Let stand for 15 minutes before serving.
Once the lasagna is assembled, it can be refrigerated for up to three days or frozen.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.