Preheat the 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 over medium heat, melt the butter. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet, cooking for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the heavy cream and chicken broth. Bring to a simmer and let it cook for about 5 minutes, stirring occasionally.

Stir in the Parmesan cheese, lemon juice, salt, and pepper. Mix until the cheese is melted and the sauce is smooth. Return the shrimp to the skillet and combine well.

In a 9x13-inch baking dish, spread a thin layer of the shrimp scampi sauce on the bottom. Layer 3-4 lasagna noodles over the sauce, followed by half of the shrimp mixture and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of noodles topped with the remaining sauce and mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for 5-10 minutes before slicing. Garnish with chopped parsley before serving.