Wild Atlantic Way Black Pudding & Butternut Squash Lasagne from Kelly's Kitchen


Prep Time: 


Cook Time: 



  • 4 - 6 People


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 lasagne sheets 

For the cheese sauce
80g butter
80g flour
1 vegetable stock cube
1 litre milk
100g grated Irish red cheddar


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.

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