Preheat your oven to 375°F (190°C) and grease a large baking dish with butter.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the garlic and cook for an additional minute until fragrant.

Mix in the dried oregano, dried basil, and red pepper flakes, allowing the spices to bloom in the oil.

Pour in the white wine, letting it simmer for 2-3 minutes to reduce slightly.

Stir in the heavy cream, bringing it to a gentle simmer.

Add the lobster meat and shrimp, cooking for just a few minutes until the shrimp turns pink. Season with salt and pepper to taste. Remove from heat.

In a separate bowl, combine the ricotta cheese with a pinch of salt and some black pepper until creamy and smooth.

Spread a thin layer of the seafood sauce on the bottom of the baking dish. Layer 4 lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, then add a third of the seafood mixture. Top with a quarter of the mozzarella and Parmesan cheese.

Repeat the layers—with noodles, ricotta, seafood, and cheeses—until all ingredients are used, ending with a final layer of noodles topped with the remaining seafood sauce and cheeses.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Allow the lasagna to rest for 10 minutes before serving.

Garnish with fresh parsley for a touch of color.