Clonakilty Blackpudding Lasagne

Clonakilty Blackpudding Lasagne

Serves: 6Prep Time: Cook Time:

Munch it on a Monday, savour it on a Saturday or share it on a Sunday. Clonakilty Blackpudding lasagne is all you need when it comes to this comforting dinner dish. Everyone loves a good lasagne, but when you add Clonakilty Blackpudding to the mix it becomes a cuisine masterpiece.


280g Clonakilty Blackpudding, sliced

1 tablespoon of oil

1 onion, finely chopped

2 cloves of garlic, finely chopped

500g minced beef

2 400g tins of chopped tomatoes

2 tablespoons of tomato puree

salt and freshly ground black pepper

300g fresh pasta sheets or precooked lasagne sheets


Béchamel sauce

30g butter

2 tablespoons of plain flour

500ml milk

salt and pepper

100g grated cheddar



  1. Over a medium heat, fry the onion and garlic for 2-3 minutes until softened. Add the beef and, breaking it up as it cooks, fry until lightly browned.
  2. Add in the tomatoes and puree and bring to the boil. Season well and reduce the heat to a simmer. Cook for 30 minutes until the tomatoes have reduced and the sauce has thickened.
  3. Make Béchamel sauce: Melt the butter in a saucepan and add the flour to make a paste. Cook for 1-2 minutes, then gradually add the milk a little at a time, whisking continuously as it thickens to avoid lumps. When all the milk is in, lower the heat and simmer the sauce for 5 minutes, stirring occasionally, to ensure the flour is cooked. Add the grated cheese, season to taste and set aside.
  4. Brush the lasagne dish with a little oil then add a third of the bolognaise sauce to the dish.
  5. Place two pasta sheets on top followed by a third of the bechamel sauce. Add another third of the bolognaise sauce then crumble over half of the Clonakilty Blackpudding slices. Add another layer of pasta followed by the bechamel sauce, remaining bolognaise sauce and the rest of the Clonakilty Blackpudding.
  6. Add the last layer of pasta, the remaining bechamel sauce and top with grated parmesan.
  7. Bake for 40-45 minutes until golden brown on top and bubbling.
  8. Allow to rest to rest for 10 minutes before serving.