Lasagna with octopus ragù
- Lactose Free
- Energy Kcal 554
- Carbohydrates g 58.6
- of which sugars g 10.7
- Protein g 32.2
- Fats g 21.3
- of which saturated fat g 5.13
- Fiber g 6.1
- Cholesterol mg 153
- Sodium mg 629
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 3 h
- Serving: 8
PRESENTATION
Lasagne con ragù di polpo is like this fresh twist on the classic lasagna you'd find in Italian homes—especially along those stunning coastlines. Really, it's amazing. Lasagne al polpo is all about embracing those tender and moist seafood flavors without the usual creaminess. You know, coastal regions love using super thin egg pasta sheets that soak up the sweet and juicy ragù made from octopus. Seriously good. Plus, you get these really really good bursts of flavor from zucchini pesto and golden roasted cherry tomatoes. They're adding just the right amount of brightness to each bite. It's a treat—colorful, layered, and the kind of meal that makes you want to dive in with friends.
When people mention lasagne con ragù di polpo, they're often thinking of something lighter than your typical pasta bake, yet still incredibly satisfying. And look, in Italy’s seaside towns, families frequently swap out traditional meat ragù for seafood to keep things fresh and highlight a good catch. It's pretty much common to see lasagne di mare or even lasagne al ragù di polpo at a summer gathering. Which is great. The tangy tomato sauce and herby zucchini pesto blend perfectly with the pasta.
Fans of lasagne al sugo di polpo love the mix of flavors and those occasional crispy edges. It's a favorite, especially when served hot from the oven. Cutting into the layers reveals a colorful mix of seafood with bright green and red accents from the pesto and confit tomatoes. If you've got a crowd that's into seafood, this dish shows just how creative Italian cooks can be—simple ingredients, fresh flavors, and a new way to enjoy lasagna. I mean, it's a wonderful example of how Italian cuisine can adapt, bringing coastal flavors to life in an exciting way.
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INGREDIENTS
- Ingredients for a 20x30 baking dish
- Thin egg Lasagne pasta 17.5 oz (500 g)
- Octopus 2.2 lbs (1 kg)
- Carrots 1 - medium
- Onions 1
- Celery 1 rib
- Parsley 1 tuft
- Fine salt to taste
- For the confit cherry tomatoes
- Cherry tomatoes 2 ½ cups (300 g)
- Extra virgin olive oil 1.3 tbsp (20 g)
- Sugar 1 tbsp (15 g)
- Oregano to taste - dry
- Thyme to taste
- Fine salt to taste
- Black pepper to taste
- Zucchini Pesto (900 g)
- Zucchini 6 ½ cups (800 g)
- Pine nuts 1 cup (120 g)
- Almond slices 0.67 cup (60 g)
- Basil 12 tbsp (30 g)
- Extra virgin olive oil to taste
- Grana Padano PDO cheese 3.5 oz (100 g)
- Fine salt to taste
How to prepare Lasagna with octopus ragù
To prepare the lasagna with octopus ragù, start with the Cherry Tomatoes Confit: wash and halve the cherry tomatoes, distribute them on a baking sheet lined with parchment paper with the cut side facing up; salt and pepper to taste. At this point, prepare a mix of thyme and oregano and sprinkle it on the cherry tomatoes 1; also add the sugar 2. Finally, drizzle with a little oil and bake in a preheated static oven at 285°F for about 2 hours, until the cherry tomatoes' water has evaporated, and they are slightly roasted but not dry 3.
While the confit cherry tomatoes are cooking, focus on the Zucchini pesto: grate the zucchinis 4, place them in a colander, add salt to help them lose excess liquid 5. Meanwhile, put the basil leaves, almonds, pine nuts, extra virgin olive oil, and garlic in the food processor 6.
Add the grated Grana Padano and blend everything; add a drizzle of oil and a pinch of salt to taste. Add the drained zucchinis 7, pour another drizzle of oil 8, and complete the pesto with a final pulse of the blades 9.
Now focus on the octopus ragù, starting with the How to Clean and Cook Octopus: rinse it under running water, then place it on a cutting board and with a knife, cut the sac at eye level 10 to remove them. Then remove the octopus's beak: with a small knife, start cutting around the mouth 12; tenderize the octopus meat by pounding it with a meat mallet 12. Then remove the innards from the sac and wash it thoroughly;
Now you can proceed with the cooking: bring water to a boil in a large pot and immerse the octopus 13; cook it for about 40 minutes (for every 500 g of octopus, it takes 20 minutes of cooking). While it cooks, you can remove the residues and foam from the cooking water surface with a slotted spoon. Before draining it, pierce the meat with the tines of a fork to check if it is the right time to remove it from the heat 14. Once cooked, you can drain it and let it cool slightly 15.
Then transfer it to a cutting board and start cutting it: separate the head from the tentacles and set it aside, cut the tentacles 16 into more or less large pieces 17. Also, cut the head into strips. Then prepare the ingredients for the soffritto, celery, carrot 18, and onion.
Pour the chopped vegetables into the pan with a drizzle of oil 19 and sauté, adding a little water to facilitate cooking and prevent the vegetables from burning 20. After about 10 minutes, add the chopped octopus pieces 21.
Salt, pepper to taste and deglaze with white wine 22. Cook for about 20-25 minutes, then turn off the heat and sprinkle with freshly chopped parsley 23. Now that all the ingredients are ready, take a 20x30 cm baking dish, grease it with a little oil, and create a layer with the zucchini pesto 24.
Lay 3 sheets on the bottom 25 and cover with another layer of pesto 26 and a layer of octopus ragù; lastly, distribute some confit cherry tomatoes 27.
Continue with the sheets 28, the pesto, the octopus ragù, and the confit cherry tomatoes 29 until the ingredients are used up (you should finish with a layer of pesto, octopus ragù, and confit cherry tomatoes). Bake the lasagna in a preheated static oven at 355°F for 40 minutes (if using a fan oven, 320°F for 30-35 minutes). Once cooked, take them out 30 and serve the lasagna with octopus ragù hot or warm!