In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped onion and sauté until soft and translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for another minute.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Stir well and cook for another minute.

Pour in ½ cup of white wine and stir, scraping the bottom of the pan. Allow the mixture to simmer until the wine reduces by half, about 3-4 minutes.

Reduce heat and add 1 cup of heavy cream, stirring gently. Let simmer for about 5 minutes until thickened.

Incorporate 1 cup of lobster meat and 1 cup of shrimp into the sauce, stirring gently. Cook for 3 minutes until warmed through.

Season mixture with salt and black pepper to taste. Set aside to cool for about 10 minutes.

Preheat oven to 375°F (190°C).

Butter a 9x13-inch baking dish generously.

Layer lasagna by placing cooked noodles, seafood mixture, ricotta, and mozzarella. Repeat and top with seafood mixture, mozzarella, and Parmesan.

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

Allow lasagna to rest for 10 minutes before cutting. Garnish with parsley before serving.