Bixby’s Shrimp and Lemon-Basil Lasagna

• First, make the stock: Place a large pot over high heat. Place the stock shrimp (shell still on) in a food processor. Pulse until roughly chopped.

• Add the olive oil to the pot. Immediately add the shrimp to the pot and cook for about 5 minutes.

• Add the onion and carrot, and cook until browned, about 5 minutes. Add the tomato paste and cook, stirring, for 5 minutes.

• Add the white wine and cook until most or all of the wine has evaporated.

• Add the clam juice, tomato juice, cloves, star anise, bay leaves and thyme. Turn the heat down and bring to a simmer. Let cook for another 5 to 10 minutes. Strain and set aside.

• Next, make the pasta: Bring a large pot of salted water to a boil. Add the pasta and stir to separate the sheets. Cook until al dente. Drain and set aside.

• Heat a large saute pan over high heat. Add the tail-on shrimp and season lightly with salt and pepper. Add the leeks, tomatoes and shrimp stock. Bring to a boil. Stir the butter into the broth.

• Add the mizuna and stir to combine. Remove from heat.

• To assemble: Place 1 pasta sheet on a plate. Top with a shaving of Heritage cheese and some cooked mizuna and tomatoes from the stock-and-shrimp mixture. Repeat until all of the pasta is used.

• Add the shrimp, mozzarella and grilled asparagus to the plate.

• Garnish with the lemon-basil oil and basil. Serve immediately.

* Available at seafood stores

** Available at Local Harvest Grocery, localharvestgrocery.com, and area farmers markets

*** Available at Maude’s Market, maudesmarket.com, and area farmers markets

This article appears in June 2012.