Heat olive oil in a large skillet. Season the chicken with salt and pepper and place in the skillet. Cook for 2-3 minutes.
Dice the zucchini, onion and carrots until finely chopped. Add to the skillet with the chicken. Cook for another 2-3 minutes.
Add the spinach and continue cooking until the chicken is fully cooked and the vegetables are tender, about 5 minutes. Remove from heat. Stir in the ricotta, egg, Italian seasoning, salt, garlic powder and pepper.
While the chicken and veggies cook, melt 1/3 c. butter or margarine in a sauce pan. Add flour and cook for 2 minutes. Whisk in the milk, bring to a slow a boil and simmer for 2-3 minutes. Remove from heat and stir in the Parmesan cheese, nutmeg and pepper.
In a 13×9 casserole dish, pour a thin layer of the Parmesan cheese sauce. Top with 3 cooked lasagna noodles. Spread a layer of chicken and veggie filling on top of the noodles and pour on more Parmesan sauce. Continue repeating layers until done, ending with a layer of the Parmesan sauce. Top with shredded cheese.
Cover lasagna with foil and bake for 45 minutes at 375 degrees. Remove foil and bake another 10-15 minutes, until cheese is melted and edges are golden brown. Let sit for 5-10 minutes before cutting
