Make the Creamy Sauce:

1. In a saucepan, melt 50g of butter over medium heat.

2. Whisk in the flour and cook for about 2 minutes to form a light roux.

3. Gradually whisk in the milk, stirring constantly until the sauce thickens.

4. Stir in fresh cream, nutmeg, salt, and pepper. Set aside.

Prepare the Shrimp:

1. In a skillet, heat olive oil over medium-high heat.

2. Add minced garlic and sauté for 1 minute until fragrant.

3. Add shrimp, 100g butter, lemon juice, salt, and pepper.

4. Cook for 3–4 minutes, or until shrimp turn pink and opaque.

5. Stir in chopped parsley and remove from heat.

Assemble the Lasagna:

1. Preheat oven to 180°C (350°F).

2. Spread a thin layer of the creamy sauce on the bottom of a baking dish.

3. Add 3 lasagna sheets, a portion of the shrimp, some mozzarella, and another layer of sauce.

4. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.

5. Sprinkle grated parmesan over the final layer.

6. Cover with foil and bake for 30 minutes.

7. Remove foil and bake for an additional 15 minutes until golden and bubbling.

8. Let cool slightly before slicing and serving.