Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes until translucent and fragrant. Then, add 3 minced garlic cloves, stirring for an additional minute until aromatic and lightly golden.

Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Mix well, cooking for about 1 minute to allow the herbs to release their flavors.

Pour in ½ cup of white wine, scraping any browned bits from the bottom of the skillet. Allow the wine to simmer for about 3-4 minutes until reduced by half.

Pour in 1 cup of heavy cream, stirring continuously and letting it simmer gently for about 5 minutes until it thickens slightly.

Fold in 1 cup of cooked lobster meat and 1 cup of cooked shrimp into the sauce. Heat gently for an additional 3 minutes until warmed through; season with salt and pepper.

Preheat your oven to 375°F (190°C). Grease a large baking dish with butter.

Layer your seafood lasagna by placing cooked lasagna noodles at the bottom. Spread a layer of the seafood mixture over the noodles, followed by dollops of ricotta cheese and a sprinkle of mozzarella cheese.

Cover the lasagna with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbling and golden brown.

Allow the seafood lasagna to rest for 10 minutes before serving.

Sprinkle with freshly chopped parsley before serving and slice generously.