Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent and softens. Stir occasionally to avoid browning, then add minced garlic and cook for an additional minute until fragrant.

Sprinkle in the dried oregano, basil, and red pepper flakes, stirring to combine for about 30 seconds. Pour in ½ cup of white wine and bring it to a simmer.

Lower the heat and stir in 1 cup of heavy cream. Let the mixture simmer for about 5 minutes until it thickens slightly.

Gently fold in the lobster meat and shrimp and cook for an additional 3 minutes until the seafood is just heated through.

Season the mixture with salt and black pepper to taste and remove the skillet from heat.

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter. Lay three lasagna noodles side by side at the bottom of the dish.

Spread a portion of the seafood mixture over the noodles, followed by dollops of ricotta cheese and a sprinkle of mozzarella. Repeat this process two more times and finish with a layer of seafood mixture on top.

Sprinkle the remaining mozzarella and Parmesan cheese on the final layer. Cover the baking dish with foil.

Bake for 25 minutes, then remove the foil and continue baking for another 10 minutes until bubbly and golden.

Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley if desired.