In a large skillet, melt 4 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Toss in 1 pound of cleaned shrimp and 1 teaspoon of crushed red pepper flakes, cooking until the shrimp turns pink and opaque, approximately 2-3 minutes. Remove the shrimp from the skillet and set aside.

Pour 1 cup of heavy cream and ¾ cup of chicken broth into the same skillet, stirring well. Add the zest and juice of 1 lemon, along with salt and black pepper to taste. Allow the mixture to simmer gently for about 5 minutes, stirring frequently until the sauce slightly thickens.

Lower the heat and gradually stir in 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Keep stirring until all the cheeses melt into the sauce, then fold in the cooked shrimp.

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. In a greased baking dish, spread a layer of the shrimp and sauce mixture. Place a layer of noodles on top, followed by more sauce and ricotta mix. Repeat layers, finishing with a layer of sauce and an extra sprinkle of mozzarella.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden brown.

Allow the lasagna to cool for 10 minutes. Garnish with chopped parsley before serving.