For this edition of Wine and Dine we will be traveling to Italy featuring a Gluten Free Seafood Lasagna.
This kit includes:
• 1 pan of Seafood Lasagna (GF) (serves 2-3) made of RP’s gluten free pasta from Madison, shrimp and lump crab meat, a roasted garlic alfredo sauce, layers of spinach and lemon ricotta filling and topped with Wisconsin mozzarella and parmesan cheese
• 2 salads (GF) consisting of fresh greens, roasted tomatoes, pepperoncini peppers, toasted parmesan, and a housemade vinaigrette
• 2 servings of Vanilla Bean Panna Cotta (GF) with a fresh strawberry jam topping
• 1 traditional French baguette with our wine flavored butter
Suggested wine pairing: Prairie Fumé (sold separately)
To reheat Seafood Lasagna: Remove plastic cover from foil pan. Replace plastic cover with provided aluminum foil and tent foil slightly so it is not touching cheese while crimping around edges to seal in moisture. Place pan of lasagna on baking sheet and bake at 350 degrees for 30 minutes covered. After 30 minutes, remove foil cover and continue baking for 10-15 minutes until cheese is brown and bubbling and internal temperature is above 170 degrees.
To reheat baguette: Remove baguette from bag and place directly in hot oven for 5 minutes.
Enjoy with a glass of Prairie Fumé!