Chicken and Vegetable Lasagna

12 whole lasagna noodles
6 cups chicken broth
1/2 cup flour
1/4 dried thyme
1/2 teaspoon dried basil, divided
1/2 teaspoon dried oregano, divided
2 tablespoons olive oil
3 piece boneless skinless chicken breast halves, cubed
2 Tablespoons butter
1 whole, medium onion, chopped
2 cloves minced garlic
2 cups shredded carrots
2 whole medium tomatoes, chopped
2 cups chopped frozen spinach
3 cups shredded Mozzarella cheese
1/2 grated Parmesan cheese
2 dashes salt
2 dashes pepper

Preparation

Vegetables and chicken broth can be prepared ahead of time.
  Preheat oven to 350 degrees. Place lasagna noodles in a 9x13 pan, fill with hot water and a drizzle of olive  oil and let noodles soak.
In a large sauce pan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano. bring to a boil over medium-high heat, stirring constantly. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.
heat olive oil in a large skillet over medium-high heat. Add cubed chicken, remaining spices and salt and pepper to taste. Saute until cooked through, 5 minutes. Set aside
In the same skillet, melt the butter then add chopped, onion, garlic, and carrots. Cook and stir until vegetables are tender. . Add the chopped tomatoes and defrosted spinach and cook until heated through. Return chicken to skillet.
Coat the bottom of a greased 9x13 pan with a scant cup of thickened broth. Top with a layer of noodles. Spread 1/3 of chicken and vegetable mix over the noodles. top with 1/3 of the thickened broth (2 cups) followed by 1/3 of the mozzarella. Repeat ending with a layer of mozzarella  Top with 1/2 cup Parmesan. Bake uncovered for about 45 minutes until lasagna is bubbly and cheese is golden brown. Let rest for 10 minutes.