Preheat Oven:

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

Prepare Shrimp Scampi:

1. In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.
2. Add the shrimp and cook until pink, about 2-3 minutes per side.
3. Stir in chicken broth, lemon juice, chopped parsley, salt, and pepper. Cook for an additional minute, then remove from heat and set aside.

Make the White Sauce:

1. In a separate pan, melt 4 tablespoons of butter over medium heat. Stir in flour and cook for about 1 minute.
2. Gradually whisk in milk, and simmer until the sauce thickens, about 5-7 minutes.
3. Stir in Parmesan cheese, ground nutmeg, salt, and pepper. Mix until smooth and set aside.

Prepare Ricotta Mixture:

1. In a bowl, mix the ricotta cheese with the egg until smooth.

Assemble Lasagna:

1. Spread a thin layer of white sauce in the bottom of a 9×13-inch baking dish.
2. Layer 4 cooked lasagna noodles over the sauce.
3. Spread half of the ricotta mixture over the noodles.
4. Add half of the shrimp scampi over the ricotta.
5. Repeat the layers: white sauce, noodles, ricotta mixture, and shrimp scampi.
6. Finish with a layer of shredded mozzarella cheese on top.

Bake:

1. Bake in the preheated oven for 25-30 minutes, or until the lasagna is golden and bubbly.

Serve:

1. Let the lasagna cool slightly before slicing. Garnish with fresh parsley and enjoy!