Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.

In a skillet, heat butter and sauté garlic until fragrant (1–2 minutes). Add shrimp and cook 2–3 minutes until pink. Remove shrimp and set aside. :contentReference[oaicite:0]{index=0}

In the same skillet, melt butter for sauce, whisk in flour to form a roux, then gradually add milk, stirring until thickened. Stir in Parmesan, nutmeg, salt, and pepper. :contentReference[oaicite:1]{index=1}

Stir into the sauce the white wine (or broth), lemon juice, and red pepper flakes. Return shrimp to the sauce. :contentReference[oaicite:2]{index=2}

In a bowl, combine ricotta with a portion of mozzarella (and optionally Parmesan). Season lightly. :contentReference[oaicite:3]{index=3}

Assemble the lasagna: spread a thin layer of sauce in the bottom of the baking dish. Place a layer of noodles, then ricotta mixture, shrimp & sauce, and repeat layers, finishing with noodles topped with remaining mozzarella and Parmesan. :contentReference[oaicite:4]{index=4}

Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is melted and bubbly. Let rest ~5–10 minutes before slicing. :contentReference[oaicite:5]{index=5}