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

Stir in 3 cloves of minced garlic, cooking for an additional minute until fragrant. Then sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes.

Pour in ½ cup of white wine, allowing it to bubble and simmer for 3-4 minutes until reduced by half.

Slowly incorporate 1 cup of heavy cream into the skillet, stirring to combine. Allow the mixture to simmer for about 5 minutes until it thickens slightly.

Gently fold in 1 cup of cooked lobster meat and 1 cup of shrimp, cooking for an additional 3 minutes just until heated through. Season with salt and black pepper.

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

Begin layering by placing three lasagna noodles at the bottom of the baking dish. Spread half of the seafood mixture over the noodles.

Add dollops of ricotta cheese, followed by a sprinkle of mozzarella on top. Repeat this layering process for two more layers.

Finish with a final layer of the seafood mixture on top, then sprinkle with remaining mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes.

Let the lasagna rest for about 10 minutes before slicing and serving.