In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and sauté for about 5 minutes until softened and translucent. Add minced garlic and cook for an additional minute.

Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes to the skillet. Sauté for about 30 seconds.

Pour in ½ cup of white wine and bring to a gentle simmer, cooking for about 3–4 minutes, or until reduced by half.

Reduce heat to low and stir in 1 cup of heavy cream, simmering gently for another 5 minutes until thickened.

Add 1 cup of cooked lobster meat and 1 cup of shrimp. Stir gently to combine and heat through for about 3 minutes. Season with salt and black pepper to taste.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or olive oil.

Lay down three lasagna noodles. Spread a layer of the seafood mixture over the noodles, followed by 1 cup of ricotta cheese and 1 cup of mozzarella cheese.

Repeat the layering process until all ingredients are used, finishing with seafood mixture and remaining mozzarella cheese topped with Parmesan cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until the top is golden and bubbling.

Let the lasagna rest for about 10 minutes. Garnish with freshly chopped parsley before serving.