In a large skillet over medium heat, melt 2 tablespoons of butter. Add 1 pound of shrimp, seasoned with salt and pepper, and sauté for about 3-4 minutes until they turn pink and opaque. Transfer the shrimp to a plate and cover to keep warm.

In the same skillet, add 2 tablespoons of butter and 4 cloves of minced garlic. Cook for about 1-2 minutes until fragrant. Pour in 1 cup of cream and season with 1 teaspoon of Italian herbs, salt, and pepper. Stir well and let simmer on low heat for 5 minutes until thickened.

If using regular lasagna noodles, boil them according to package instructions in salted water for about 8-10 minutes until al dente. Drain and toss with olive oil to prevent sticking. Lay flat on parchment paper.

Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread a layer of cream sauce on the bottom. Place a layer of lasagna noodles over the sauce, followed by half of the sautéed shrimp, more sauce, and a sprinkle of mozzarella and Parmesan. Repeat with remaining ingredients, ending with noodles and sauce topped with cheese.

Cover tightly with foil and bake for 25 minutes to allow flavors to meld.

After 25 minutes, remove the foil and bake uncovered for 10-15 minutes, until the cheese is bubbly and golden brown.

Let the lasagna rest for about 10 minutes before slicing and serving.