In a large skillet, melt 4 tablespoons of butter over medium heat until bubbly. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Toss in 1 pound of large shrimp and sprinkle with ½ teaspoon crushed red pepper flakes. Cook until the shrimp turn pink and opaque, roughly 3-4 minutes, then transfer to a plate and set aside.

In the same skillet, pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring well to combine. Add the juice and zest of 1 lemon, seasoning with salt and black pepper to taste. Bring the mixture to a gentle simmer over medium heat and cook for about 5-7 minutes, stirring occasionally until the sauce thickens.

Remove the skillet from heat and stir in 1 cup of ricotta cheese until well combined. Then, add 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese, mixing until the cheeses melt into the creamy sauce. Return the shrimp to the skillet and gently fold everything together, ensuring the shrimp are well-coated in the garlic butter sauce.

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a drizzle of olive oil. Start by spreading a layer of the garlic butter shrimp scampi sauce on the bottom. Layer cooked lasagna noodles over the sauce, followed by more sauce, and sprinkle additional mozzarella. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. Allow the garlic butter shrimp scampi lasagna to cool for about 10 minutes before serving; this will help the layers set and make it easier to cut. Garnish with chopped fresh parsley for a pop of color and freshness.