In a large skillet over medium heat, sauté minced garlic in olive oil until fragrant, about 1-2 minutes. Add shredded rotisserie chicken, fresh spinach, and chopped sun-dried tomatoes, cooking until the spinach wilts. In a mixing bowl, combine the chicken mixture with ricotta and mascarpone cheese, folding gently to create a creamy filling.

Bring a large pot of salted water to a boil and add the lasagna noodles. Cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse the noodles under cold water.

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer with noodles, followed by the chicken filling, and repeat. Top with marinara sauce and finish with mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Let the lasagna rest for about 10 minutes before slicing. Serve hot and garnish with fresh herbs if desired.