Lasagne Frutti di Mare

Serves 8

2 Tbsp each olive oil and butter
1/2 lb mushrooms, sliced
1/4 cup dry white wine
1 lb each bay scallops and large bay shrimp
1/2 lb Dungeness crab meat
1/4 lb. lobster meat, cooked (optional)
1 tsp minced garlic
Salt and pepper to taste
4 cups seafood béchamel (recipe follows)
3 sheets fresh pasta (approx. 10” x 12”
1/2 lb shredded Monterey Jack cheese
1/4 lb grated parmesan cheese

Seafood béchamel:
1/2 cup each butter, flour and Marsala wine
1 cup clam broth
2-1/2 cups half & half or cream
Dash each Tabasco and Worcestershire
Salt and white pepper to taste

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.