Preheat your oven to 375°F (190°C).

Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.

Stir in the shrimp and lobster meat, cooking until shrimp turn pink. Add cherry tomatoes, basil, salt, and black pepper. Cook for an additional 3-5 minutes, then remove from heat.

In a baking dish, spread a layer of béchamel sauce on the bottom. Place three lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the seafood mixture.

Sprinkle one-third of the mozzarella and Parmesan cheeses over the seafood layer. Repeat layers, starting with béchamel sauce, noodles, ricotta, seafood, and cheeses, until all ingredients are used, finishing with a layer of béchamel and remaining cheeses on top.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Remove the lasagna from the oven and allow it to rest for 10-15 minutes before slicing.

Top with fresh parsley for an added touch of color and flavor.