Melt 2 tablespoons of butter in a large skillet over medium heat. Once the butter is bubbling, add 4 minced garlic cloves and sauté for about 1 minute until fragrant and golden.

In the same skillet, add 1 pound of peeled and deveined large shrimp along with 1 teaspoon of crushed red pepper flakes. Cook for about 2-3 minutes until the shrimp turn pink and opaque.

In the now-empty skillet, combine 1 cup of heavy cream and 1 cup of chicken broth. Stir in 1 teaspoon of lemon zest and 2 tablespoons of fresh lemon juice, then season with 1 teaspoon of salt and ½ teaspoon of black pepper.

Reduce the heat to low and stir in 1 cup of ricotta cheese until smooth. Then add 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese.

Return the cooked shrimp to the skillet with the cheesy sauce and gently mix to combine.

Preheat the oven to 375°F (190°C).

Drizzle 1 tablespoon of olive oil in a 9x13-inch baking dish. Start layering by spreading a layer of the garlic and cheese sauce, followed by 3 cooked lasagna noodles.

Add half of the shrimp mixture, then a sprinkle of extra mozzarella cheese. Repeat until you reach the top, finishing with a layer of garlic sauce and mozzarella.

Cover the baking dish with foil and bake for 25 minutes. After this, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Once baked, remove from the oven and let it cool slightly. Sprinkle with ¼ cup of chopped fresh parsley for garnish.