Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one finely chopped onion and sauté for about 5 minutes until softened.

Add minced garlic and sauté for an additional minute.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Stir well to combine.

Pour in ½ cup of white wine and let it simmer for about 3-4 minutes until it's almost evaporated.

Slowly stir in 1 cup of heavy cream and bring the mixture to a gentle simmer; let it bubble for 5 minutes until thickened slightly.

Gently fold in 1 cup of lobster meat and 1 cup of shrimp, heating for an additional 3 minutes until warmed through.

Remove from heat and season with salt and black pepper to taste.

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

Start with a layer of three lasagna noodles at the bottom of the prepared dish. Spoon a third of the seafood mixture on top, followed by dollops of ricotta cheese and a sprinkle of mozzarella.

Repeat layering until you have three layers, finishing with seafood mixture on top.

Add the remaining mozzarella and Parmesan on top, cover loosely with foil.

Bake covered for 25 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbling.

Let the dish rest for 10 minutes before slicing.

Garnish with fresh parsley before serving.