Cook lasagne sheets according to package directions, drain and set aside.
In food processor, pulse garlic until minced. Add arugula, olive oil, pine nuts, cheese, lemon zest, lemon juice, salt and pepper; pulse until smooth. Toss lasagna sheets with half of the pesto.
Preheat oven to 350°F (180°C). Place lasagne sheets in single layer on parchment paper–lined baking sheet. Mix together ricotta, lemon zest, salt and pepper.
Spoon 1/4 of ricotta mixture over half of each lasagne sheet; fold lasagne sheet in half to enclose filling. Spread remaining pesto over top. Cover with foil; bake for about 10 minutes or until heated through.
Place lasagne handkerchiefs on 4 plates. Spoon warmed marinara sauce around each lasagne handkerchief; top with cooked shrimp. Sprinkle pine nuts and parsley over top. Serve immediately.
To make ahead, handkerchief packages can be assembled, covered and refrigerated for up to 2 hours before baking.