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25 Minutes
25 Minutes
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 a 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 the 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 gentle heat until the sauce has thickened. Pour the cheese sauce over the layered lasagne covering thickly. Place in an oven preheated 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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