In a large skillet, melt 4 tablespoons of butter over medium heat. Once bubbling, add in 4 cloves of minced garlic, sautéing until fragrant and golden, about 1-2 minutes.

Next, toss in 1 pound of large, peeled, and deveined shrimp along with a pinch of crushed red pepper flakes. Cook until shrimp are pink and opaque, about 2-3 minutes. Remove shrimp from skillet and set aside.

In the same skillet, pour in 1 cup of heavy cream and 1 cup of chicken broth. Stir in the zest and juice of 1 lemon, along with salt and black pepper. Bring to a gentle simmer for 3 minutes.

Remove from heat and stir in 1 cup of ricotta cheese, then mix in 2 cups of shredded mozzarella and 1/2 cup of grated Parmesan until melted.

Fold the cooked shrimp back into the creamy sauce. Set aside.

Cook lasagna noodles in boiling salted water according to package instructions, about 8-10 minutes. Drain and lay flat on a tray.

Preheat oven to 375°F (190°C). Lightly drizzle olive oil in a 9x13-inch baking dish.

Layer the bottom of the baking dish with a thin layer of shrimp sauce, then add a layer of noodles, a layer of shrimp mixture, and a sprinkle of ricotta blend. Repeat layers, finishing with noodles and a layer of mozzarella on top.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until top cheese is golden brown.

Let rest for 10 minutes before garnishing with fresh parsley and serve.