Lasagna with Shrimp, Calamari and Spinach

Ingredients

• 200 g octopus (pre‑cooked)
• 3 tbsp white wine vinegar
• Salt
• 1 sprig rosemary
• 2 sprigs thyme
• 1 stalk Parsley
• 100 g giant shrimp (peeled and deveined)
• 100 g cod (pre‑cooked, skinless)
• 200 g fresh spinach leaves
• 1 onion
• 3 tbsp butter
• 3 tbsp Flour
• 150 ml dry white wine
• 400 ml fish stock
• 50 g crème fraîche
• black pepper (ground)
• butter (for the dish)
• 12 lasagna sheets
• 40 g butter flakes

Instructions

1. 1.

   Wash the octopus, bring to a boil in about 1 L water with vinegar and 1 tbsp salt. Simmer covered on low heat for 1–1.5 hours. Add herbs during the last 15 minutes. Test doneness by piercing; if it pulls away easily, it’s tender. Remove from broth, cool, peel, and cut into small pieces.

2. 2.

   Wash the shrimp, pat dry, and sear in a hot pan with 1 tbsp oil for 1–2 minutes on all sides. Set aside and add to the octopus. Wash the cod, pat dry, dice, and add to the mixture as well.

3. 3.

   Wash the spinach, rinse, dry, and roughly chop.

4. 4.

   Peel the onion, finely chop, and sauté in a pot with melted butter until translucent. Sprinkle flour and cook briefly. Deglaze with white wine while stirring, then pour in fish stock. Simmer on medium heat for about 10 minutes until slightly thickened. Stir in crème fraîche and season with salt and pepper.

5. 5.

   Preheat the oven to 180 °C (fan).

6. 6.

   Line a buttered baking dish with lasagna sheets and spread a layer of the seafood mixture. Top with spinach and drizzle some sauce. Repeat this layering two more times, finishing with lasagna sheets. Drizzle remaining sauce over the top and scatter butter flakes. Bake in the preheated oven for about 40 minutes. Remove, cut into portions, and serve.