Preheat oven to 350 degrees.

In a large, nonstick skillet, saute onion in olive oil over medium high heat for about 3 minutes, or until onion starts to become tender. Add mushrooms and saute, stirring often, until the mixture browns and softens. Remove from heat. Meanwhile, place spinach and three tablespoons of water in a covered, microwave-safe dish and thaw in microwave on high, about 5 minutes. Drain the spinach well and put into a large bowl. Add the meat from chicken, carefully taken off the bone in and pulled apart into small pieces.

In a medium bowl, combine the soup, Ricotta cheese, sour cream, lemon juice, curry powder, pepper, and white wine. Whisk together to make a sauce.

In an 11x7-inch casserole dish that has been sprayed with cooking spray, pour about 1/2 cup (or enough to thinly cover the bottom of pan) of the soup mixture. Place three of the lasagna noodles over it, and then lightly cover with soup mixture. Layer a third of chicken and spinach mixture and a third of the vegetables over the noodles. Sprinkle about a third of the Parmesan cheese over it. Then pour another 1/2 cup or so of soup mixture on top. Repeat layers, starting with noodles, two more times. Finish by adding another layer of noodles and sauce, then topping with the slices of Swiss cheese.

Spray a sheet of aluminum foil and cover (spray-side down) casserole. Bake in oven for 30 minutes. Remove foil, and bake uncovered for 15 more minutes. Let cool 15 minutes before serving.