Melt Butter and Sauté Garlic: In a large skillet set over medium heat, melt 4 tablespoons of butter until it begins to bubble gently. Add in 4 minced garlic cloves and sauté for about 1 minute until fragrant and golden.

Cook the Shrimp: Stir in 1 pound of peeled and deveined shrimp along with a pinch of red pepper flakes. Sauté for 2 to 3 minutes until the shrimp turn pink and opaque.

Prepare the Creamy Sauce: In the same skillet, combine 1 cup of heavy cream and 1 cup of chicken broth. Bring to a gentle simmer over medium heat, cooking for about 5 minutes until it thickens slightly.

Mix in Lemon and Seasonings: Stir in the zest and juice of 1 lemon, along with salt and black pepper to taste. Gradually mix in 1 cup of ricotta cheese until fully incorporated.

Add Cheeses and Shrimp: Add 1 cup each of shredded mozzarella and grated Parmesan cheese, stirring until melted and smooth. Return the sautéed shrimp back into the skillet.

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure even baking.

Boil the Lasagna Noodles: In a large pot, bring salted water to a boil, and cook the lasagna noodles according to package instructions for 8 to 10 minutes.

Assemble the Lasagna: Drizzle olive oil in a baking dish, add a layer of the creamy shrimp mixture, followed by noodles, more shrimp, and cheese mixture, repeating the layers.

Bake the Lasagna: Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 10 minutes until golden brown.

Garnish and Serve: Allow to cool for a few minutes, garnish with freshly chopped parsley, and serve.