Brown ground sausage in large saucepan over medium heat. Add onion and mushrooms; cook 5-6 minutes over medium low heat. Add garlic and spinach and cook for 1 minute while stirring. Add chicken broth and simmer for 5 minutes. Add broken lasagna noodles, oregano and basil and bring to low boil. Cook for 10-12 minutes or until the noodles are tender.
Meanwhile in skillet over medium low heat melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling. Slowly whisk in milk until mixture is smooth and thickened; about 3-5 minutes. Turn off heat and slowly whisk in Parmesan cheese. If cheese is not melting place over very low heat and whisk constantly. When Parmesan is fully melted and mixture is creamy slowly add to soup mixture whisking in.