Cook the Shrimp: In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add minced garlic and red pepper flakes. Cook 30 seconds. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes until pink. Squeeze in lemon juice and toss with parsley. Set aside.

Make Garlic Butter Sauce: In the same skillet, melt 4 tablespoons butter over medium heat. Add garlic and cook until fragrant. Stir in flour and cook 1 minute. Gradually whisk in milk and cream. Simmer until slightly thickened (3–5 minutes). Stir in Parmesan cheese, and season with salt and pepper.

Prepare Ricotta Mixture: In a bowl, mix ricotta, egg, Italian seasoning, and a pinch of salt and pepper.

Assemble the Lasagna:

• Spread a thin layer of garlic butter sauce on the bottom of a greased 9×13-inch baking dish.

• Add 3 noodles, then spread 1/3 of the ricotta mixture, a portion of shrimp, some garlic butter sauce, and a sprinkle of mozzarella.

• Repeat layers two more times, finishing with noodles, remaining sauce, mozzarella, and Parmesan on top.

Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes, until golden and bubbly.

Cool and Serve: Let lasagna rest for 10 minutes before slicing. Garnish with parsley and serve warm.