Add 1 cup of the cream sauce to the bottom of the dish and spread evenly.
Place 4 lasagna noodles on the sauce, overlapping each noodle.
Add ⅓ of the chicken, ⅓ of the sun-dried tomatoes, ⅓ of the sliced mushrooms, ⅓ of the thyme leaves and ⅓ of the chopped parsley.
Cover the layer with 6 slices of the Havarti cheese.
Repeat, beginning with 1 cup of the sauce for the 2nd and 3rd layer and ending with one cup of the sauce over the top.
Sprinkle the reserved topping evenly over casserole.
Spray a sheet of foil with non-stick oil and cover the top of the casserole lightly. Transfer to the middle of the oven and bake for 30 minutes.
Remove the foil and bake an additional 20-25 minutes until the cheese and sauce have begun to bubble up around the edges and the top is a golden brown.
Transfer the lasagna to a wire rack and let stand for 20-30 minutes before serving.
Sprinkle with additional thyme and parsley when ready to serve.