In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a finely chopped onion and sauté until softened and translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes, stirring to combine. Pour in ½ cup of white wine and let it simmer for 3-4 minutes until reduced by half. Add 1 cup of heavy cream, allowing the mixture to thicken slightly for about 5 minutes.

Carefully fold in 1 cup of chopped lobster meat and 1 cup of peeled, deveined shrimp into the creamy sauce. Cook on low heat for about 3 minutes, just until the seafood is heated through.

Preheat your oven to 375°F (190°C).

Butter a 9x13-inch baking dish generously with 1 tablespoon of butter. Layer 3-4 lasagna noodles at the bottom, followed by a portion of the seafood mixture, then 1 cup of ricotta cheese, and a sprinkle of mozzarella cheese. Repeat these layers, finishing with the seafood mixture and topping with remaining mozzarella and grated Parmesan cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and bake for another 10 minutes until the top is golden and bubbling.

Once baked, remove the Seafood Lasagna from the oven and let it rest for 10 minutes. Garnish with fresh parsley.