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

Once the onion is tender, stir in 2 minced garlic cloves, cooking for 1 minute until fragrant. Then, add 1 teaspoon each of dried oregano and basil along with a pinch of red pepper flakes. Stir well to combine.

Pour in ½ cup of white wine, scraping the bottom of the skillet to release any tasty bits. Let the mixture simmer for 3-4 minutes.

Lower the heat and add 1 cup of heavy cream to the skillet, stirring continuously. Allow the mixture to simmer for about 5 minutes until it thickens slightly.

Fold in 1 cup of lobster meat and 1 cup of cleaned, deveined shrimp. Cook for 3 minutes until the seafood is heated through.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

Start layering by placing a spoonful of the seafood mixture at the bottom of the baking dish, followed by a layer of lasagna noodles, then add ricotta cheese and mozzarella.

Repeat this layering process two more times, finishing with a final layer of seafood mixture on top.

Sprinkle the remaining mozzarella and ½ cup of grated Parmesan cheese over the last seafood layer. Cover the dish tightly with aluminum foil.

Place the covered lasagna in the preheated oven and bake for 25 minutes.

After 25 minutes, carefully remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

Let the lasagna rest for 10 minutes before slicing to ensure cleaner slices.

Serve warm, garnished with fresh parsley and paired with crisp white wine.