In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Whisk in the flour and stir for another minute to form a roux. Gradually pour in the milk while whisking until thickened, about 5 minutes. Stir in the cream cheese and Parmesan until melted and smooth. Add lemon juice and parsley, seasoning with salt and pepper to taste.

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water, laying flat on a clean kitchen towel.

Preheat your oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a large baking dish. Take one lasagna noodle, spread about 2 tablespoons of sauce over it, and add 1/4 cup of shredded chicken. Roll it up seam-side down in the dish and repeat for all noodles.

Pour the remaining sauce over the rolled-up noodles. Cover with aluminum foil and bake for 25-30 minutes, or until heated through. Remove the foil for the last 10 minutes to brown the top. Serve hot, garnished with extra parsley if desired.