Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the heavy cream, lemon juice, and lemon zest. Stir to combine and bring to a simmer. Cook for 2-3 minutes until slightly thickened.

Stir in the Parmesan cheese until melted and smooth. Add the cooked shrimp back into the sauce and mix well.

In a 9x13 inch baking dish, spread a thin layer of the shrimp scampi sauce on the bottom. Layer 3 lasagna noodles over the sauce. Add half of the shrimp mixture and sprinkle with half of the mozzarella cheese.

Repeat the layers with another 3 noodles, the remaining shrimp mixture, and half of the remaining mozzarella cheese. Top with the final 2 noodles and the rest of the shrimp scampi sauce. Sprinkle the remaining mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for 10 minutes before slicing. Garnish with chopped parsley before serving.