Prepare the Seafood Filling:

1. In a large skillet, melt 2 tablespoons butter over medium heat.
2. Add garlic, shrimp, and lobster, cooking until shrimp turns pink (~3 minutes).
3. Stir in salt, black pepper, red pepper flakes, white wine, and lemon juice.
4. Remove from heat and set aside.

Make the Béchamel Sauce:

1. In a saucepan, melt 4 tablespoons butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes, stirring constantly.
3. Gradually whisk in milk and heavy cream, stirring until smooth.
4. Season with salt, white pepper, and nutmeg.
5. Once thickened, stir in ½ cup Parmesan cheese. Remove from heat.

Prepare the Ricotta Mixture:

1. In a bowl, mix ricotta cheese, egg, parsley, salt, and black pepper.

Assemble the Lasagna:

1. Preheat oven to 375°F (190°C).
2. In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce.
3. Layer 3 lasagna noodles, then half the ricotta mixture, half the seafood filling, and a sprinkle of mozzarella cheese.
4. Repeat layers, finishing with noodles, béchamel sauce, and Parmesan cheese.
5. Sprinkle oregano and paprika on top.

Bake the Lasagna:

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake for another 15 minutes, until golden and bubbly.
3. Let rest for 10 minutes before slicing. Garnish with fresh parsley.