1. Preheat your oven to 375°F.
2. In a large pot, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, add olive oil, garlic, and onion. Sauté until the onion is translucent, about 5 minutes.
4. Add the shrimp and lobster to the skillet, cooking until the shrimp turn pink, approximately 3-4 minutes. Remove from heat and set aside.
5. In the same skillet, pour in the white wine (if using) and let it simmer for 2 minutes, scraping up any bits from the bottom of the pan.
6. Add the heavy cream and spinach, cooking until the spinach wilts, about 3 minutes. Season with salt and pepper.
7. Spread a small amount of the cream sauce on the bottom of a 9×13-inch baking dish.
8. Layer three lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the seafood mixture.
9. Sprinkle with 1 cup of mozzarella and 1/3 cup of Parmesan.
10. Repeat the layers, finishing with a final layer of noodles, remaining cream sauce, and cheeses on top.
11. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
12. Let the lasagna cool for 10 minutes before garnishing with fresh parsley and serving.

Cooking this dish is like orchestrating a symphony of flavors. Don’t rush the process; let every step unfold naturally, just like a slow Sunday dinner with family.