1. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Toss in the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. If using, stir in the white wine, lemon juice, and red pepper flakes. Season with salt and pepper to taste. Finally, remove the skillet from heat and stir in the fresh parsley. Set the shrimp scampi mixture aside while you prepare the other components.

2. Prepare the lasagna noodles according to the package instructions, cooking them until they’re al dente. Drain the noodles and set them aside, ready to be assembled into the lasagna.

3. In a large bowl, combine the ricotta cheese, 1 cup of mozzarella, 1 cup of Parmesan, eggs, Italian seasoning, and nutmeg (if using). Stir the mixture until it’s smooth and well-blended.

4. Preheat your oven to 375°F. In a 9×13-inch baking dish, start by spreading a thin layer of heavy cream on the bottom. Lay down a layer of lasagna noodles, followed by a layer of the cheese mixture, and then a layer of the garlic butter shrimp scampi. Repeat these layers until you’ve used up all the ingredients, finishing with a layer of noodles on top. Pour the remaining heavy cream over the top and sprinkle with the remaining mozzarella and Parmesan cheese.

5. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden.

6. Allow the lasagna to rest for a few minutes before slicing and serving. Garnish with fresh chopped parsley and enjoy this delightful fusion of flavors!