Brennan's Bistro Free Form Lasagna

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