Melt 4 tablespoons of butter in a large skillet over medium heat until it begins to foam. Add 4 cloves of minced garlic and sauté for about 1 minute, stirring constantly, until the garlic is fragrant and lightly golden.

Next, add 1 pound of peeled and deveined large shrimp and 1 teaspoon of crushed red pepper flakes to the skillet. Cook the shrimp for 2-3 minutes, or until they turn pink and opaque, stirring gently. Remove the shrimp from the skillet and set aside.

Pour in 1 cup of heavy cream and 1 cup of chicken broth into the same skillet. Stir in the zest of 1 lemon and 2 tablespoons of lemon juice, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook over medium heat for about 5 minutes.

Reduce the heat to low, and stir in 1 cup of ricotta cheese until well combined. Gradually mix in 2 cups of shredded mozzarella and ½ cup of grated Parmesan cheese. Continue stirring until the cheeses are melted and the mixture is smooth.

Preheat your oven to 375°F (190°C). Meanwhile, cook 9 lasagna noodles until al dente, then drain and rinse under cold water. With your noodles ready, you’re set to assemble your lasagna.

Lightly grease a baking dish with 1 tablespoon of olive oil. Start layering by spreading a portion of the creamy garlic shrimp sauce on the bottom. Place 3 lasagna noodles over the sauce, followed by a layer of the cooked shrimp and a portion of the ricotta cheese mixture. Repeat these layers, finishing with the remaining mozzarella cheese on top.

Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese on top is bubbly and golden brown.

Let the lasagna cool for about 5-10 minutes before slicing. Garnish with chopped fresh parsley before serving.