Cook the lasagna noodles in a large pot of salted water until al dente. Drain and set aside.

Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for one minute until fragrant.

Whisk in the flour and cook for another minute. Slowly pour in the milk while whisking to avoid lumps. Season with salt and pepper and stir until the sauce thickens.

In a mixing bowl, combine the shredded chicken with the ricotta cheese and half of the parmesan.

Spread a thin layer of the white sauce in the bottom of an 8x8 baking dish. Add a layer of noodles, then half the chicken mixture, followed by more sauce and a sprinkle of mozzarella.

Repeat the layers once more, ending with noodles, remaining sauce, mozzarella, and the rest of the parmesan on top.

Bake at 375 degrees for 25 minutes until the cheese is melted and lightly golden. Let it rest for five minutes before slicing.

Garnish with fresh parsley before serving.