In a large skillet, melt 4 tablespoons of butter over medium heat until bubbling. Add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.

Add 1 pound of peeled and deveined shrimp and sprinkle in 1 teaspoon of crushed red pepper flakes. Cook for 2-3 minutes, stirring gently until the shrimp turn pink and opaque.

In the same skillet, combine 1 cup of heavy cream, 1 cup of chicken broth, 1 teaspoon of lemon zest, and 2 tablespoons of lemon juice. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Bring to a gentle simmer, cooking for about 5 minutes.

Stir in 1 cup of ricotta cheese, mixing well until it’s fully incorporated. Then, add 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese, stirring until everything is melted and creamy.

Return the cooked shrimp to the skillet, gently mixing them into the creamy sauce. Allow the shrimp to heat through for another couple of minutes.

Preheat your oven to 375°F (190°C).

In a prepared baking dish, drizzle 1 tablespoon of olive oil. Start layering with shrimp sauce, followed by 3 cooked lasagna noodles. Repeat until all ingredients are used, finishing with a layer of mozzarella on top.

Cover the lasagna with foil, and bake in the preheated oven for 25 minutes. Remove the foil for the last 10 minutes.

Once out of the oven, let the lasagna cool for a few minutes. Before serving, sprinkle with ¼ cup of chopped fresh parsley.