Place all the vegetables, except for the spinach, in a roaster pan and drizzle 2 tbsp of the canola oil over the veggies. Sprinkle 1 tbsp of the salt free seasoning, and Italian seasoning on the veggies, then toss.
Roast the vegetables on 400 for 10 minutes.
Meanwhile place 2 tbsp of canola oil in a pan, place over medium heat.
Season the chicken with 2 tsp of salt free seasonings, then pan fry the chicken. Once the chicken is done, thinly slice it.
In a large pot add 4 tbsp of butter, and place over medium heat. Once the butter melts and starts to bubble, sprinkle in the all purpose flour and stir.
Pour in the heavy cream and whisk until the mixture is lump free.
Add in the shredded gouda into the pot, and stir. Reduce the heat down to low.
Cook the spinach in a pan, along with 1 tsp of canola over medium heat for 2 minutes.
Combine all of the vegetables in one bowl.
At the bottom of a bake dish, add some of the vegetables, and chicken. Pour some of the cheese sauce on top, then add a layer of the lasagne pasta.
Next add more vegetables, chicken, and cheese sauce, then add some of the Italian cheese blend, then pasta. Repeat twice.
On top of the last layer of pasta, add the remaining of the cheese sauce, then Italian cheese.
Cover the dish, then bake on 375 F for 35 minutes.
Remove the cover from the pasta, and let bake for another 10-15 minutes.
Let the lasagne sit for 10 minutes before serving.