Shrimp Veggie Lasagna | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• Apple wood chunks (optional)
• 1 pound large shrimp, 10 to 15 count, peeled and deveined
• Extra virgin olive oil
• Fine sea salt
• 2 eggs
• 15 ounces good quality ricotta (I use Miceli’s)
• 2 tablespoons freshly-squeezed lemon juice
• 3 cups coarsely-chopped spinach leaves
• 3/4 cup chopped flat leaf parsley
• 5 cloves garlic
• 1 carrot, peeled and cut into matchsticks
• 1 red bell pepper, cored and thinly sliced
• Florets from 2 heads broccoli, cut into small pieces, about 4 cups
• 1/2 red onion, thinly sliced
• 28 ounce can of whole, peeled Italian plum tomatoes
• 12 sheets fresh lasagna noodles (see note)
• 12 ounces queso fresco, crumbled
• 12 ounces fresh mozzarella (mozzarella balls packaged in water), sliced
• 8 ounces asiago, shredded
• Lasagna pan
• 2 aluminum roasting pans
• 3 cups apple wood chips, dry