Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one chopped onion and sauté for about 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Pour in 1 cup of white wine and simmer for 3-4 minutes until reduced by half.

Stir in 1 cup of heavy cream, simmer on low for about 5 minutes until it thickens slightly.

Add 1 cup of cooked lobster meat and 1 cup of shrimp to the skillet, cooking gently for about 3 minutes. Season with salt and black pepper.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter. Layer the bottom with cooked lasagna noodles, seafood mixture, ricotta cheese, and mozzarella. Repeat layers, finishing with seafood mixture on top.

Add remaining mozzarella and grated Parmesan cheese on top. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.

Let the Seafood Lasagna rest for 10 minutes, garnish with freshly chopped parsley, and serve warm.