In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and sauté for about 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and sauté for another minute.

Sprinkle in 1 teaspoon each of dried oregano and dried basil, along with ½ teaspoon of red pepper flakes into the skillet. Combine these ingredients well and let them cook for another minute.

Pour in ¼ cup of white wine into the skillet, scraping any browned bits off the bottom of the pan. Allow the mixture to simmer for about 3-4 minutes until the wine reduces by half.

Add 2 cups of heavy cream to the skillet and reduce the heat to medium-low, stirring occasionally. Let this simmer for about 5 minutes until the sauce thickens slightly and becomes creamy.

Gently fold in 1.5 cups of cooked and chopped lobster meat and 1.5 cups of peeled and deveined shrimp into the creamy sauce. Heat everything for about 3 minutes until the seafood is warmed through.

Season your seafood mixture with ½ teaspoon of salt and ¼ teaspoon of black pepper, adjusting to taste. Set the mixture aside to cool slightly.

Preheat your oven to 375°F (190°C).

Take a 9x13-inch baking dish and generously butter it to prevent the lasagna from sticking.

Start layering your lasagna: place 3 cooked lasagna noodles at the bottom of the dish, followed by half of the seafood mixture, and spoon dollops of 2 cups of ricotta cheese on top. Sprinkle with ½ cup of shredded mozzarella cheese, and repeat this layering process two more times.

For the final layer, pour the remaining seafood mixture over the top and finish with an abundance of shredded mozzarella and 1 cup of grated Parmesan cheese. Sprinkle freshly chopped parsley over the top.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes.

Once baked, take the lasagna out of the oven and let it rest for 10 minutes before slicing.