Melt 2 tablespoons of butter in a large skillet over medium heat, then add 4 cloves of minced garlic, cooking until fragrant, about 1 minute. Toss in 1 pound of peeled and deveined shrimp along with ½ teaspoon of crushed red pepper flakes, and cook until the shrimp turn pink and opaque, roughly 2-3 minutes. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in 1 cup of heavy cream and ½ cup of chicken broth. Stir in the zest and juice of 1 lemon, along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally for about 5 minutes until slightly thickened.

Reduce the heat to low and stir in 1 cup of ricotta, followed by 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese. Stir continuously until the cheeses melt and blend into the sauce, creating a luscious and creamy mixture.

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside. In a 9x13-inch baking dish, drizzle a little olive oil to prevent sticking.

Start layering by adding a scoop of the creamy shrimp sauce at the bottom, followed by a layer of noodles, then more sauce, and a sprinkling of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with mozzarella cheese on top.

Cover the lasagna with aluminum foil and bake it in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, golden, and bubbly.

Once baked, allow the Garlic Butter Shrimp Scampi Lasagna to cool for about 10 minutes. Garnish with chopped fresh parsley before serving.