Cook the lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and lay flat on a lightly oiled surface to prevent sticking.
12 oz lasagna noodles
In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until golden brown edges appear. Add shredded chicken and stir to combine, cooking for another 2-3 minutes.
4 cloves garlic, 2 tbsp olive oil, 2 cups cooked shredded chicken
In a blender or food processor, combine cooked garlic, chicken mixture, cream sauce, and half of the shredded mozzarella. Blend until smooth and creamy, seasoning with salt and pepper to taste. The mixture should be thick but pourable.
1 cup mozzarella cheese, 0.5 cup Parmesan cheese, 1 cup cream sauce
Preheat the oven to 375°F (190°C). Spread a thin layer of the garlic chicken sauce on the bottom of a baking dish.
Lay a lasagna noodle flat, spread a spoonful of the chicken garlic filling over it, then roll tightly to form a log. Place the rolled noodle seam side down in the baking dish. Repeat with remaining noodles and filling.
Pour the remaining sauce evenly over the assembled rolls. Top with the remaining mozzarella and grated Parmesan cheese. Bake uncovered for 25-30 minutes, until bubbling and the cheese is golden brown.
