1. Preheat your oven to 375°F (190°C).

2. Pat the shrimp dry and season with salt and pepper. In a large skillet, heat the olive oil over medium heat and cook the shrimp until just pink (about 2–3 minutes per side). Transfer the shrimp to a bowl and set aside.

3. In the same skillet, add the minced garlic (and red pepper flakes, if using). Sauté until fragrant (about 1 minute). Pour in the white wine and lemon juice, then add the butter. Let the sauce simmer for 2–3 minutes until slightly reduced.

4. In a medium bowl, mix the ricotta cheese with the chopped parsley.

5. To assemble the lasagna, spread a thin layer of garlic butter sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of cooked lasagna noodles over the sauce.

6. Spread half of the ricotta mixture over the noodles, then add a layer of shrimp and, if desired, a handful of baby spinach.

7. Drizzle some of the garlic butter sauce over the layer and sprinkle with a mix of mozzarella and Parmesan.

8. Repeat with another layer of noodles, ricotta, shrimp (and spinach), sauce, and cheeses.

9. Finish with a final layer of noodles, remaining sauce, and top with the rest of the mozzarella and Parmesan.

10. Cover the dish with foil and bake for 25–30 minutes. Remove the foil and bake an additional 10 minutes until bubbly and golden.

11. Let the lasagna rest for 10 minutes before serving. Garnish with extra parsley and a little lemon zest, if desired.