Recipe: Lasagna with Octopus Ragù
Category: Main Dishes
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Thin Egg Lasagna Sheets | 500g |
| Octopus | 1kg |
| Carrot | 1 |
| Onion | 1 |
| Celery | 1 |
| Fresh Parsley | 1 bunch |
| Fine Salt | To taste |
| Cherry Tomatoes | 300g |
| Extra Virgin Olive Oil | 20g |
| Sugar | 15g |
| Oregano | To taste |
| Thyme | To taste |
| Black Pepper | To taste |
| Zucchini | 800g |
| Pine Nuts | 120g |
| Sliced Almonds | 60g |
| Fresh Basil | 30g |
| Grana Padano DOP Cheese (Grated) | 100g |
Instructions
-
Prepare the Cherry Tomatoes:
Begin by preparing the cherry tomatoes confit. Cut them in half and place them on a baking sheet lined with parchment paper. Drizzle them with extra virgin olive oil, sprinkle with sugar, oregano, and thyme. Season with a pinch of fine salt and black pepper. Place the sheet in a preheated static oven at 140°C (284°F). Roast for about 2 hours until the tomatoes have softened, the liquid evaporates, and they are slightly charred but not dry. Once cooked, set them aside to cool. -
Make the Zucchini Pesto:
While the tomatoes cook, prepare the zucchini pesto. Start by washing and slicing the zucchini into small pieces. Place the zucchini in a colander, sprinkle with a pinch of salt, and allow it to drain to remove excess liquid. In a food processor, combine fresh basil leaves, sliced almonds, pine nuts, extra virgin olive oil, and a clove of garlic. Blend until smooth. Add grated Grana Padano cheese, a drizzle of olive oil, and adjust salt to taste. Set this pesto aside. -
Cook the Octopus:
Now, prepare the octopus for the ragù. Bring a large pot of water to a boil. Rinse the octopus under cold water and remove any interior parts, washing the head thoroughly. Once the water is boiling, add the octopus and cook for about 45-60 minutes or until tender. Remove from the pot, and let it cool slightly. Then, transfer the octopus to a cutting board. Cut off the tentacles and set them aside. Slice the head into thin strips. -
Prepare the Sofritto for the Ragù:
While the octopus cools, prepare the soffritto (aromatic base). Finely chop the carrot, onion, and celery. Heat a pan with a drizzle of extra virgin olive oil, and sauté the chopped vegetables over medium heat for about 10 minutes, or until softened and fragrant. Add the octopus pieces to the pan, season with salt and black pepper, and stir well. Deglaze the pan with white wine and allow it to cook for 20-25 minutes until the flavors meld together. -
Assemble the Lasagna:
Preheat your oven to 180°C (350°F). Grease a 20×30 cm (8×12 inch) baking dish with a bit of olive oil. Start by spreading a layer of zucchini pesto on the bottom of the dish. Then, lay down 3 sheets of lasagna, covering the pesto. Follow with another layer of zucchini pesto, the octopus ragù, and a few spoonfuls of the roasted cherry tomatoes. Repeat the layers, alternating between pesto, lasagna sheets, ragù, and tomatoes, finishing with a layer of the pesto and tomatoes. -
Bake the Lasagna:
Cover the lasagna with foil and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and the lasagna is bubbling. -
Serving:
Once the lasagna is done, remove it from the oven and let it rest for a few minutes before slicing and serving. Garnish with fresh parsley and basil if desired.
Enjoy your rich and flavorful Lasagna with Octopus Ragù, a delicious twist on the classic Italian lasagna recipe!
