Garden style white lasagna (can be made with or with out chicken)

Spinach layer
1/2 cup flour
3.5 cups low fat milk
1 cup fresh grated Parmesan cheese
10 oz chopped frozen spinach (thawed and drained)
1/2 tsp pepper
1/2 tsp salt
1/4 tsp nutmeg

Vegetable layer (can add chicken here if you like)
2 Cups chopped brocoli
2 zucini's chopped
2 yellow squash chopped
1 large yellow onion chopped
5 cloves garlic chopped
1/4 cup carrot chopped
1/2 tsp salt
1/2 tsp pepper
(2 cups chicken baked and shredded)
Canola oil spray

Cheese layer
3 cups fresh mozzarella shredded

1/4 cup fresh basil ribboned

1 Package whole wheat lasagna noodles cooked

Preheat oven to 375. Bring salted water to a boil for noodles. When it reaches a boil add noodles and stir frequently. Coat large pan with canola oil over medium high heat. Add broccoli, zucchini and squash. Sauté for 4 minutes and add onion, garlic, carrots, salt and pepper. (Add shredded chicken now if desired). Stir mixture often until soft. In large saucepan heat to high and pour in flour. Slowly whisk in milk and bring to a boil. Whisk until thick and turn off heat. Whisk in salt, pepper, nutmeg, Parmesan and spinach.

Coat baking dish with spray. Add 1/3 spinach sauce. Top with single layer of noodles. Add 1/2 of veggie layer (and chicken if desired) Add 1/3 mozzarella cheese. Add second layer of noodles and top with 1/3 of spinach sauce, add second half of vegetable mixture. Add 1/3 of mozzarella cheese and top with noodles. Add remaining third of spinach sauce and top with remaining mozzarella. Cover loosely and bake for 20 minutes. Remove foil and bake for 10 minutes. Turn oven to broil and cook until cheese bubbles and browns. Allow to cool for 5 minutes. Cut and serve. Top with fresh basil