Combine your garlic granules, Italian herb mix and salt in a bowl.
Pour over your chicken along with your olive oil. Rub until totally coated in the mix.
Heat a large frying pan over a medium-high heat. Add your chicken breasts and cook for a few minutes on each side until your chicken is cooked and tender and the outside is golden.
Shred your chicken and set aside.
Melt your butter in a medium sized saute pan before adding your flour. Cook out for a couple of mins before gradually pouring in your milk. Stir until you have a smooth paste before adding more milk until you have a totally smooth sauce. Bring to a boil, then simmer for 2 mins.
Add your mustard, gruyere, parmesan, salt and pepper and stir to combine.
Pour half of your creamy sauce onto your chicken and stir to combine.
Cut your lasagna into strips lengthways. Spread with a little of your chicken mixture, then top with ham and sprinkle with some gruyere and emmental. Roll into a tight spiral, then roll onto more lengths of lasagna until you have one large roll.
Place in a springform tin lined with butter. Top with your remaining béchamel, sprinkle with your remaining cheese and bake for 30 mins at 200°C/400°F.