Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Incorporate 1 teaspoon each of dried oregano and dried basil, along with ½ teaspoon of red pepper flakes. Pour in ¼ cup of white wine, allowing it to reduce by half for about 3-4 minutes.

Add 2 cups of heavy cream to the skillet and let it simmer for about 5 minutes.

Gently fold in 1.5 cups of chopped cooked lobster meat and 1.5 cups of peeled and deveined shrimp. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with 2 tablespoons of butter.

Begin layering by placing three cooked lasagna noodles at the bottom of the baking dish. Spread a portion of the seafood mixture, followed by 2 cups of ricotta cheese and 1.5 cups of shredded mozzarella cheese. Repeat twice.

For the last layer, top with any remaining seafood mixture, remaining mozzarella, and 1 cup of grated Parmesan cheese. Sprinkle with ¼ cup of chopped fresh parsley.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and return to the oven for an additional 10 minutes.

Let your seafood lasagna rest for 10 minutes before serving.