Fill a large pot with salted water and bring it to a rolling boil over high heat. Carefully add the lasagna noodles and cook them for about 8-10 minutes, or until al dente. Once cooked, drain the noodles in a colander and rinse them briefly with cold water to stop the cooking process. Set them aside on a clean kitchen towel to prevent sticking.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until melted and bubbly. Add 4 cloves of minced garlic and a pinch of red pepper flakes, sautéing for about 30 seconds until fragrant. Next, introduce 1 pound of medium to large shrimp to the skillet, season with salt and pepper, and cook for 3-4 minutes, or until the shrimp turn pink. Squeeze fresh lemon juice and add chopped parsley, then remove from heat.

In a saucepan over medium-low heat, melt 4 tablespoons of butter, then whisk in 1/4 cup of flour to create a roux, cooking for about 1-2 minutes until golden. Gradually add 2 cups of warmed milk, whisking continuously until the mixture thickens (about 3-5 minutes). Stir in 1 cup of freshly grated Parmesan cheese and season with salt, pepper, and a pinch of nutmeg for added depth. Remove from heat and set aside.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray. Spread a thin layer of cheese sauce at the bottom of the dish, followed by a layer of lasagna noodles. Evenly distribute half of the shrimp mixture over the noodles, followed by dollops of 1 cup of ricotta cheese and a sprinkle of 1 cup of mozzarella cheese. Repeat the layering process, finishing with a layer of sauce and remaining mozzarella on top.

Cover the assembled Garlic Butter Shrimp Scampi Lasagna with aluminum foil, creating a tight seal to prevent drying out. Place the dish in the preheated oven and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes until the top is bubbling and golden brown, and the edges are slightly crispy.

Once baked, carefully take the lasagna out of the oven and let it rest for about 10 minutes before slicing. This resting period helps the layers set and ensures neat servings. Just before serving, sprinkle with additional chopped parsley for a pop of color and freshness.