Q: Are you crazy? All that pasta and cheese with seafood sausage?
A: Use the Force, Luke.
Q: What wine do you absolutely love to drink, regardless of food?
A: Pair with that wine. Even if red. Just be sure that you have a flavor balancing agent in your seafood lasagne. Like MSG or Vignon.
Q: Are you looking for a value-priced wine to pair with the dominant flavors -- assume bechamel, ricotta, shellfish?
A: Go to the wine shop and ask for a recommendation for a California chardonnay from Sonoma Coast, Monterrey, etc. with solid acidity and neutral oak. Also Albarino or Gruner Veltiner if you are anti chard.
Q: Are you looking to create the absolutl best wine pairing in the world?
A: Forget picking just one wine. Bring 5-6 of your best guesses to the table and have a ball deciding which one wins. Likely, 75% of participants will have a different opinion. It makes for a good conversation, and a long, fun night.
Crazy like a fox. It's a proven and in this case a requested recipe by the guest of honor. We will end up going thru several bottles and I do like the idea of using several different wines such as your recommended acidic neutral oak chard, Albarino & Gruner Veltiner. Any specific value-priced recs along those lines.
Martin Codax makes a very affordable and tasty Albarino that is pretty widely available. The Nigl Gruner Veltliner is one we have on hand a lot. Very affordable and delicious.
Unoaked Cali Chard? St. Supery makes my favorite, and we love INOX from Chehalem in Oregon.
BUT... with the lasagne you've described above, I'd serve Chablis (Premier Cru).