Source: Chef Robert Brennan, Brennan's Bistro of Wayside, Virginia Beach, Virginia

7 medium shrimp, peeled and deveined
2 ounces fennel confit
1 ounce oven dried tomatoes
1 teaspoon chopped fresh garlic
1 tablespoon extra virgin olive oil
3 ounces crab stock
3 ounces heavy cream
2 ounces Asiago cheese
2 tomato lasagna sheets
5 fresh spinach leaves

Heat 10-inch saut?pan. Add oil. Saut?garlic until light brown. Add shrimp and saut? Add fennel confit, oven dried tomatoes and crab stock. Reduce Liquid to 1 ounce.

Add heavy cream and reduce by half. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste.

Heat cooked pasta sheets in simmering water; remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product.