Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook lasagna noodles as directed on package. Drain.
Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 to 5 minutes or until browned.
Add carrot and onion; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add broccoli, Alfredo sauce and water. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes or until chicken is no longer pink in center and broccoli is crisp-tender, stirring occasionally and if necessary, breaking up larger pieces of broccoli.
In medium bowl, combine ricotta cheese, ham and Parmesan cheese; mix well.
Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 3 cooked noodles. Drop about half of the ricotta mixture by small spoonfuls over noodles. Sprinkle with 1/2 cup of the mozzarella cheese. Layer with 3 noodles, 2 cups chicken mixture, 3 noodles, remaining ricotta mixture, 1/2 cup mozzarella cheese, remaining chicken mixture and remaining 1 cup cheese.
Bake at 350°F. for 20 to 30 minutes or until top is golden brown. Cover; let stand 5 minutes before cutting into squares.