Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until it's softened and translucent. Stir in the minced garlic and continue to cook for an additional minute, just until fragrant.

Next, stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Mix them well with the onion and garlic for about 30 seconds.

Deglaze the pan by pouring in ½ cup of white wine, scraping up any bits stuck to the bottom of the skillet. Allow it to simmer for about 3-4 minutes.

Incorporate 1 cup of heavy cream into the skillet, stirring gently. Allow the mixture to simmer for about 5 minutes.

Now, fold in 1 cup of lobster meat and 1 cup of shrimp, stirring gently to coat them with the creamy sauce. Cook for about 3 minutes.

Season your seafood mixture with salt and freshly ground black pepper to taste, then set it aside to cool slightly.

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

Begin layering by placing three lasagna noodles at the bottom of the greased dish. Spread a generous portion of the seafood mixture over the noodles.

Next, layer 1 cup of ricotta cheese followed by 1 cup of shredded mozzarella cheese over the seafood mixture. Repeat this layering process two more times.

Finish your lasagna by generously sprinkling additional mozzarella and grated Parmesan cheese on top. Add a sprinkle of freshly chopped parsley.

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes.

Once baked, let the lasagna rest for about 10 minutes before slicing. Garnish with extra parsley for added brightness.