Preheat the oven 160C

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 lasagne 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 lasagne 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.