Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Then, add minced garlic and cook until aromatic.

Stir in dried oregano, dried basil, and red pepper flakes. Then, pour in white wine, allowing it to simmer until reduced by half.

Reduce heat to low and add heavy cream to the wine mixture. Stir gently and allow it to thicken slightly.

Fold in lobster meat and shrimp into the sauce and cook briefly until heated.

Season the mixture with salt and black pepper to enhance flavors.

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

Layer three cooked lasagna noodles at the bottom of the dish, slightly overlapping.

Spread a portion of the seafood mixture over the noodles, then add dollops of ricotta cheese.

Sprinkle mozzarella cheese over the ricotta layer. Repeat the layering process two more times.

For the last layer, place remaining seafood mixture and top with mozzarella and Parmesan cheese. Garnish with parsley.

Cover with aluminum foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes.

Let the lasagna rest for 10 minutes before serving.