Lasagne Frutti di MareServes 8
2 Tbsp each olive oil and butter
Sauté mushrooms and garlic in butter and olive oil. Add wine. Cook till liquid is gone. Add scallops. Cook till slightly firm. Add all shellfish. Salt and pepper to taste. Set aside.
For seafood béchamel, melt butter. Add flour to roux. Whisk in remaining ingredients. Bring to boil, stirring. Cool.
Mix 2-1/2 cups sauce into seafood. In 10” x 12” pan, lay 1 sheet pasta, 1/2 seafood, cheeses. Repeat. Top with last pasta sheet, remaining sauce, cheeses. Bake 40 min. at 350º. Cool slightly to serve.
Pair with Ferrari-Carano Reserve Chardonnay.