-
1
Preheat oven to 350 degrees.
-
2
Place lasagna noodles in a 9x13 pan.
-
3
Fill pan with hot water and a drizzle of olive oil and let noodles soak while preparing the other ingredients (omit this step if using oven-ready lasagna noodles).
-
4
In a large saucepan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano.
-
5
Bring to a boil over medium-high heat, stirring constantly.
-
6
Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.
-
7
Heat olive oil in a large skillet over medium-high heat.
-
8
Add cubed chicken, remaining 1/4 teaspoon each of basil and oregano, and salt and pepper to taste.
-
9
Saute until chicken is cooked through, about 5 minutes.
-
10
Transfer chicken to a plate.
-
11
In the same skillet, melt the butter, then add the chopped onion, garlic and carrots.
-
12
Cook and stir until vegetables are tender.
-
13
Add the chopped tomatoes and frozen spinach and cook until heated through.
-
14
Return chicken to skillet with vegetables.
-
15
Spread a scant cup of the thickened chicken broth in the bottom of a greased 9x13 inch baking dish.
-
16
Top with a layer of noodles.
-
17
Spread 1/3 of chicken and vegetable mixture over noodles.
-
18
Top with 1/3 of the thickened broth (about 2 cups), followed by 1/3 of the mozzarella cheese.
-
19
Repeat twice, ending with a layer of mozzarella cheese.
-
20
Top with 1/2 cup Parmesan cheese.
-
21
Bake, uncovered, for about 45 minutes, until lasagna is bubbly and cheese is golden brown.
-
22
Let rest 10 minutes before serving.
