Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes to the sautéed onion and garlic. Mix well and let the herbs bloom for about a minute.

Pour in ½ cup of white wine and increase the heat slightly, allowing the mixture to simmer. Cook until the wine reduces by half, about 3 to 4 minutes.

Stir in 1 cup of heavy cream into the skillet, reducing the heat to low. Let this simmer for about 5 minutes, stirring occasionally.

Gently fold in 1 cup of chopped cooked lobster meat and 1 cup of peeled and deveined shrimp into the creamy sauce. Cook for another 2 to 3 minutes until heated through.

Taste the seafood mixture and season with salt and black pepper to manage flavors, adjusting as needed.

Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish by greasing it with butter.

Layer 3 cooked lasagna noodles at the bottom of the baking dish. Spoon half of the seafood mixture over the noodles, followed by dollops of ricotta cheese and shredded mozzarella. Repeat the layering process.

For the final layer, arrange the last 3 noodles on top and cover with the remaining seafood mixture. Spread the remaining mozzarella and sprinkle with Parmesan cheese on top.

Cover the baking dish loosely with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden.

Remove from the oven and let it rest for about 10 minutes before serving.

Sprinkle chopped fresh parsley over the top before serving.