Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 5 minutes until the onion becomes translucent.

Introduce 2 minced garlic cloves, 1 teaspoon each of dried oregano and basil, plus a pinch of red pepper flakes. Cook for an additional minute.

Pour in ½ cup of white wine into the skillet, stirring well. Let this mixture simmer for 3-4 minutes until the wine has reduced by half.

Add 1 cup of heavy cream to the reduced wine mixture, stirring continuously. Allow it to simmer for about 5 minutes until the sauce thickens.

Fold in 1 pound of lobster meat and 1 pound of shrimp into the creamy sauce. Cook until the seafood is heated through, about 3 minutes.

Preheat your oven to 375°F (190°C). Butter a large baking dish thoroughly to prevent sticking.

Lay down a layer of lasagna noodles at the bottom of the baking dish. Spread half of the seafood mixture evenly over the noodles.

Dollop 1 cup of ricotta cheese on top, followed by 1 cup of shredded mozzarella cheese. Repeat with another layer of noodles and the remaining seafood mixture.

Place the final noodles on top. Spread any leftover seafood mixture over this layer, then sprinkle with remaining mozzarella and ½ cup of grated parmesan cheese.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbling and golden.

Let your lasagna rest for 10 minutes before serving. Garnish with freshly chopped parsley before enjoying.