Chicken Vegetable Lasagna

This was a really good twist on good ol lasagna! Mike even suggested next time I make it without the chicken. What?! I agree though, it really doesn't even need it. The vegetables are just yummy. I halved this recipe and baked it in a a smaller dish.

12 lasagna noodles
6 c. chicken broth
1/2 c flour
2 t. italian seasoning
2 T olive oil
2 T butter
3 boneless skinless chicken breast halves, cubed
1 med. onion chopped
2-3 cloves garlic, minced
2 c shredded carrot
2 med. tomatoes, chopped
2 c. chopped, frozen spinach
3 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese
salt and pepper, to taste

Directions:
Preheat oven to 350. Place lasagna noodles in 9x13 pan. Fill pan with hot hot water and drizzle with olive oil and let noodles soak while preparing other ingredients. (omit this step if using oven-ready lasagna noodles). In a large sauce-pan, whisk together chicken broth, flour, half of italian seasoning. Bring to boil over med-high heat, stirring constantly. Reduce heat to low and allow sauce to simmer and thicken while preparing chicken and vegetables. Heat olive oil in large skillet over med-high heat. Add cubed chicke, and the rest of italian seasoning. Add salt and pepper to taste. Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate. In the same skillet, melt butter, then add onion, garlic and carrots. Cook and stir until tender. Add chopped tomatoes and frozen spinach and cook until heated through. Return chicken to skillet with veggies.

Spread a scant cup of sauce in bottom of pan. Top with noodles and layer veggies and cheese and noodles and sauce. Top with parm. cheese.

Bake, uncovered for 45 mintues, until lasagna is bubbly and cheese is golden brown. Let rest 10 minutes before serving.