Heat a generous drizzle of olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in minced garlic and cook for an additional minute.

Next, stir in dried oregano, dried basil, and red pepper flakes, mixing well to combine. Allow the spices to toast for about 30 seconds. Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let it simmer until reduced by half, around 3-4 minutes.

Add heavy cream to the skillet, stirring continuously as it simmers. Allow the sauce to thicken slightly for about 5 minutes.

Gently fold in the lobster meat and peeled, deveined shrimp into the creamy sauce. Cook until the seafood is just heated through, about 3-4 minutes. Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C). Prepare a 9x13-inch baking dish by generously buttering the bottom and sides.

Begin layering your seafood lasagna by placing three lasagna noodles at the bottom of the prepared baking dish. Spread a portion of the creamy seafood mixture over the noodles, followed by dollops of ricotta cheese and a sprinkle of mozzarella. Repeat this process two more times.

Evenly distribute the remaining mozzarella and Parmesan cheese over the last layer of seafood mixture.

Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 10 minutes.

Once baked, allow the seafood lasagna to rest for about 10 minutes to set the layers. Garnish with fresh parsley before serving.