Green Lasagna with Arugula Pesto and Octopus Ragù
Category: Main Courses
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thin Egg Lasagna Sheets | 250g |
| Grana Padano DOP | 30g |
| Arugula | 300g |
| Parmigiano Reggiano DOP | 125g |
| Pecorino | 125g |
| Olive Oil | 250ml |
| Pine Nuts | 125g |
| Fine Salt | q.b. |
| Octopus | 1kg |
| Celery | 60g |
| Carrots | 60g |
| Fresh Spring Onion | 60g |
| Black Pepper | q.b. |
| Fresh Parsley | 10g |
| White Wine | 40ml |
Instructions:
-
Prepare the Octopus:
Start by cleaning the octopus. Rinse it under cold running water. Use a small knife to remove the eyes and beak, then extract the internal organs. Give it a good rinse again to clean the sac thoroughly. -
-
Cook the Octopus:
Fill a large pot with water and bring it to a boil. Once the water is boiling, gently add the octopus. Let it cook until tender—approximately 45-60 minutes. When the octopus is done, remove it from the pot and set it aside to cool. Once cooled, cut the octopus into small pieces. -
Make the Arugula Pesto:
Place the cooled octopus into the bowl of a food processor. Add the Parmigiano Reggiano, Pecorino, pine nuts, garlic clove, and one tablespoon of olive oil. Start processing at low speed, gradually adding the remaining olive oil in a steady stream until the mixture turns into a smooth, well-blended pesto. -
Prepare the Soffritto:
Peel and chop the carrots, celery, and spring onion. Heat a pan over medium heat and add a bit of olive oil. Add the chopped vegetables and cook until softened. Season with salt and pepper to taste. Once the vegetables have softened, pour in the white wine and allow it to evaporate for a couple of minutes, allowing the flavors to meld together. -
Combine the Octopus and Soffritto:
Add the chopped octopus to the soffritto and cook for about 5 minutes, allowing the flavors to blend. Once done, remove from heat and stir in the chopped fresh parsley for added fragrance and flavor. -
Assemble the Lasagna:
Preheat your oven to 220°C (static) or 200°C (fan). Grease a 20×30 cm baking dish. Begin by spreading a thin layer of arugula pesto on the bottom of the dish. Layer three lasagna sheets on top, then add a layer of pesto and followed by a generous portion of the octopus ragù. Repeat the layering process: add another three lasagna sheets, pesto, and ragù. Then, add four more lasagna sheets in the opposite direction, followed by another layer of pesto and ragù. -
Bake the Lasagna:
Place the assembled lasagna into the preheated oven and bake for 20 minutes in a static oven (or 10 minutes in a fan oven). The lasagna should be bubbling and golden on top. -
Serve:
Once cooked, remove the lasagna from the oven and let it cool for a few minutes before serving. This allows the layers to set and makes it easier to cut. Slice and serve your Green Lasagna with Arugula Pesto and Octopus Ragù, a perfect dish to wow your guests with vibrant flavors!
Tips:
- Make sure to cook the octopus until it’s tender for the best texture.
- For a smoother pesto, you can adjust the amount of olive oil to your desired consistency.
- You can prepare the ragù and pesto ahead of time to save time on the day you plan to serve the dish.
