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Our Chef's Recipes

Mayo Day 2020 -
Apple & Cinnamon Scone Demonstration

Wild Atlantic Way Black Pudding & Butternut Squash Lasagna

Serves 6

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



  • 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


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.

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.

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.

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

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