In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 finely chopped onion and sauté for about 5 minutes until it turns translucent and soft.

Stir in 3 minced garlic cloves and cook for another minute until fragrant. Next, sprinkle in 1 teaspoon each of dried oregano and dried basil, along with a pinch of red pepper flakes for a hint of heat.

Pour in ½ cup of white wine and allow it to simmer for about 3-4 minutes, reducing it by half.

Lower the heat slightly and add 1 cup of heavy cream, allowing it to simmer gently for about 5 minutes.

Introduce 1 cup of cooked lobster meat and 1 cup of shrimp. Heat this seafood mixture for an additional 3 minutes.

Season the seafood mixture with salt and black pepper to taste, then remove it from the heat and set aside to cool slightly.

While the seafood mixture cools, preheat your oven to 375°F (190°C).

Grease a 9x13-inch baking dish with butter or spray oil.

Begin layering by placing three cooked lasagna noodles at the bottom of the prepared dish and spread a generous portion of the seafood mixture over the noodles, followed by dollops of 1 cup of ricotta cheese and a sprinkle of 1 cup of shredded mozzarella cheese.

Continue the layering process twice more, ensuring that each layer has a mix of seafood, ricotta, and mozzarella.

Cover the assembled lasagna loosely with aluminum foil; bake in the preheated oven for 25 minutes.

Uncover the lasagna and bake for an additional 10 minutes to achieve that perfect golden-brown topping.

Remove the seafood lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with freshly chopped parsley.