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 and soft.

Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Then, add 1 teaspoon each of dried oregano and basil, along with ½ teaspoon of red pepper flakes.

Pour in ¼ cup of white wine, allowing it to simmer for about 3-4 minutes.

Add 2 cups of heavy cream to the skillet, stirring well to combine. Let the mixture simmer for about 5 minutes.

Gently fold in 1½ cups of cooked and chopped lobster meat and 1½ cups of peeled and deveined shrimp. Cook for about 3 minutes.

Remove the skillet from heat and season the seafood mixture with ½ teaspoon of salt and ¼ teaspoon of black pepper.

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

Begin layering by placing three cooked lasagna noodles in the bottom of the dish. Spoon a portion of the seafood mixture over the noodles, followed by a layer of 2 cups of ricotta cheese and 1½ cups of shredded mozzarella cheese. Repeat this process twice more.

Top your lasagna with the remaining mozzarella and 1 cup of grated Parmesan cheese. Sprinkle ¼ cup of chopped fresh parsley on top.

Cover with foil and place it in the oven. Bake for 25 minutes.

Remove the foil and continue to bake for an additional 10 minutes until the cheese is golden.

Once baked, remove the lasagna from the oven and let it rest for about 10 minutes before slicing.