Preheat oven to 425˚F. Prepare 11 in. x 14 in. lasagna pan with vegetable pan spray.

Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water. Drain pasta and set aside.

In medium microwave-safe container, melt 2 tablespoons butter. Add breadcrumbs and grated parmesan cheese; stir to combine.

In large skillet, melt remaining 4 tablespoons butter over medium heat and add garlic. Cook 1 minute or until garlic is fragrant. Add heavy cream and bring to a boil, taking care not to let it bubble over. Lower heat slightly and cook 13-14 minutes or until liquid has reduced by half, stirring often.

Stir in shredded parmesan cheese. Continue stirring until cheese is melted and sauce is smooth, about 3-4 minutes. Remove from heat and add salt, pepper, cayenne pepper and nutmeg.

In large bowl, combine cooked pasta, reserved 1/2 cup pasta water, cream sauce, chopped basil, lemon juice and lemon zest. Pour pasta mixture into pan and sprinkle with breadcrumb mixture.

Bake 20 minutes, until breadcrumbs are golden brown. Remove to cooling grid and cool 10-15 minutes before serving. Sprinkle with additional lemon zest and basil if using.