Prepare the Garlic Butter Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Stir in the white wine or chicken broth, lemon juice, and chopped parsley. Season with salt and pepper to taste. Remove the shrimp from the skillet and set aside, reserving the garlic butter sauce.

Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, chopped parsley, salt, and pepper. Mix until smooth and set aside.

Assemble the Lasagna: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread a thin layer of the garlic butter sauce on the bottom of the dish. Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the cooked shrimp. Sprinkle with some shredded mozzarella cheese.

Repeat the layers twice more, ending with a final layer of lasagna noodles, mozzarella cheese, and grated Parmesan on top.

Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve hot.