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Wild Atlantic Way Black Pudding & Butternut Squash Lasagna

Serves 6

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Kelly’s Kitchen have a different take on a traditional lasagna using Kelly’s Wild Atlantic Way Black Pudding with seaweed and substituting the tomato-based sauce with butternut squash.

 

For the butternut squash & black pudding filling

 

Ingredients:

• 2 medium butternut squashes

• 1 medium red onion

• 3 celery sticks

• 1 tblsp oil

• 500ml water

• 10 ml honey

• 10 fresh sage leaves

• 1 vegetable stock cube

• 1 lemon

• Salt & pepper to taste

• 2 Kelly’s Wild Atlantic Way Black Puddings

• 1 pack lasagna sheets

 

For the cheese sauce

• 80g butter

• 80g flour

• 1 vegetable stock cube

• 1 litre milk

• 100g grated Irish red cheddar

• Preheat oven to 160°C

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Method:

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For the filling

Dice the butternut squash, onion and celery. Add the oil to a deep pan and sauté for a few minutes then add the water, honey, sage and stock cube. Bring to the boil and allow it to simmer for 5 minutes. Squeeze in the lemon juice and season to taste with salt and pepper.

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Slice the Kelly’s Wild Atlantic Way Black Pudding thinly. Take a deep rectangular dish and put a thin coating of sauce on the bottom. Then add a single layer of lasagna sheets followed by a layer of sauce topped with black pudding slices. Repeat this three times.

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For the cheese sauce

In a saucepan melt butter, add flour and mix until it forms a paste. Crumble stock cube into the pan and stir it in. Then begin to add the milk stirring continuously to avoid lumps. Add the grated cheese and  stir over a gentle heat until the sauce has thickened. Pour the cheese sauce over the layered lasagna covering thickly. Place in an oven pre-heated to 160°C and bake for 20-25 minutes until golden brown.

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* For a vegetarian option simply replace the Kelly’s Wild Atlantic Way Black Pudding  with Kelly’s Vegetarian Pudding.