Step 1: Sauté the Aromatics - Heat a tablespoon of olive oil in a large skillet over medium heat. Add one chopped onion and sauté for about 5 minutes, or until the onion is softened and translucent. Stir in three minced garlic cloves and sauté for another minute.

Step 2: Add the Herbs and Spices - Incorporate a teaspoon each of dried oregano and dried basil along with half a teaspoon of red pepper flakes into the skillet. Stir thoroughly, letting the herbs infuse their flavors for about 1 minute.

Step 3: Deglaze with White Wine - Pour in a quarter cup of white wine, scraping the bottom of the pan. Simmer for 3-4 minutes until it reduces by half.

Step 4: Create the Béchamel Sauce - Add 2 cups of heavy cream to the skillet and bring it to a gentle simmer. Stir continuously for about 5 minutes until the sauce thickens slightly.

Step 5: Incorporate the Seafood - Gently fold in 1.5 cups of lobster meat and 1.5 cups of shrimp. Cook for about 3 minutes until just heated through.

Step 6: Season the Mixture - Season with half a teaspoon of salt and a quarter teaspoon of black pepper, mixing well.

Step 7: Preheat the Oven and Prepare the Dish - Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with 2 tablespoons of butter.

Step 8: Start Layering the Lasagna - Begin layering the lasagna with three noodles, a third of the seafood mixture, ricotta cheese, and mozzarella cheese.

Step 9: Assemble the Remaining Layers - Repeat the layering process two more times and top with remaining mozzarella and Parmesan cheese.

Step 10: Bake the Lasagna - Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until golden.

Step 11: Let It Rest - Remove from the oven and let it rest for about 10 minutes before slicing.

Step 12: Garnish and Serve - Garnish with freshly chopped parsley and serve hot.