In a large skillet, melt 3 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.

Toss in 1 pound of large shrimp and a pinch of crushed red pepper flakes. Cook the shrimp for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

In the same skillet, pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Add the zest and juice of 1 lemon, along with salt and black pepper to taste. Bring to a simmer over medium heat, allowing it to thicken slightly for about 5 minutes while stirring occasionally.

Lower the heat and stir in 1 cup of ricotta cheese until well incorporated. Gradually add 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. Gently fold the sautéed shrimp back into the skillet.

Preheat your oven to 375°F (190°C). Start assembling the lasagna by spreading a layer of the shrimp and sauce mixture at the bottom of a 9x13 inch baking dish. Layer with lasagna noodles, then alternate layers of the shrimp sauce and cheese mixture. Finish with a layer of mozzarella on top.

Cover the lasagna with aluminum foil and place it in the oven. Bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is golden and bubbling.

Let the lasagna rest for 5-10 minutes before slicing. Garnish with freshly chopped parsley and serve.