Preheat your oven to 375°F (190°C).

In a large pot, boil salted water and cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

In a medium skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the shrimp to the skillet and cook until they turn pink and are fully cooked, about 4-5 minutes. Remove from heat and set aside.

In a mixing bowl, combine the heavy cream, ricotta cheese, half of the mozzarella cheese, salt, and black pepper. Whisk until smooth.

To assemble the lasagna, spread a thin layer of the cream mixture on the bottom of the baking dish. Place 3 lasagna noodles over the sauce.

Layer half of the shrimp over the noodles, then add another layer of the cream mixture. Repeat the layers—noodles, remaining shrimp, and cream mixture.

Top with the remaining noodles and cover with the last of the cream mixture. Sprinkle the remaining mozzarella and grated Parmesan cheese on top.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Allow the lasagna to cool for about 10 minutes before serving. Garnish with fresh parsley.