Wild Atlantic Way Black Pudding & Butternut Squash Lasagne

Wild Atlantic Way Black Pudding & Butternut Squash Lasagne

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byKelly's Kitchen

ofKelly's Kitchen

Shauna Kelly and her dedicated team at Kelly's Kitchen provide locals and visitors to Newport in Co. Mayo with great tasting home cooked food produced Read More
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Prep Time

25 Minutes

Cooking Time

25 Minutes

Serves

4-6 People

Ingredients

  • 2 medium butternut squashes
  • 1 medium red onion
  • 3 celery sticks
  • 1 tblsp oil
  • 500ml water
  • 10ml 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 lasagne sheets

For the cheese sauce

  • 80g butter
  • 80g flour
  • 1 vegetable stock cube
  • 1 litre milk
  • 100g grated Irish red cheddar

Method

Preheat the oven at 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.

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