Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.

Prepare the white sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the flour to the butter and garlic mixture, stirring constantly for 1-2 minutes to create a roux.

Gradually pour in the sauvignon blanc (or substitute) while stirring, followed by the whole milk. Continue to stir until the mixture thickens and becomes smooth, about 5-7 minutes.

Season the sauce with ½ teaspoon salt and ½ teaspoon pepper, and set it aside.

Prepare the ricotta mixture: In a large bowl, whisk the egg, ricotta cheese, dried basil, lemon juice, and ½ teaspoon salt and ½ teaspoon pepper. Stir in the grated parmesan cheese.

Assemble the lasagna: In a greased 9×13-inch baking dish, spread a thin layer of the white sauce. Then, layer 3 lasagna noodles on top.

Add a layer of ricotta mixture, followed by a portion of the cooked shrimp chunks and a handful of shredded mozzarella.

Repeat the layering process with another layer of noodles, ricotta mixture, shrimp, and mozzarella. Finish with the remaining noodles, white sauce, and top with the remaining mozzarella cheese.

Cover the lasagna with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing.