Prepare the Shrimp: Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp to the pan and cook until they turn pink, around 3-4 minutes. Remove from heat and set aside.

Make the Creamy Sauce: In a separate pan, melt 50g of butter over medium heat. Stir in the flour to make a roux and cook for about 1 minute. Gradually add the milk while whisking constantly until the sauce thickens. Once thickened, add the fresh cream, nutmeg, salt, and pepper. Stir well to combine, then remove from heat.

Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, layer 3 sheets of lasagna, followed by a spoonful of the creamy sauce, a handful of shrimp, and a sprinkle of mozzarella and parmesan cheeses. Repeat the layers twice more, finishing with a layer of cheese on top.

Bake: Cover the lasagna with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

Garnish and Serve: Once the lasagna is out of the oven, sprinkle with fresh parsley and drizzle with lemon juice for a zesty touch. Let cool slightly before serving.