Clonakilty Pudding Lasagne

Method: 

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. 

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. 

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. 

Brush the lasagne dish with a little oil then add a third of the bolognaise sauce to the dish. 

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. 

Add the last layer of pasta, the remaining bechamel sauce and top with grated parmesan. 

Bake for 40-45 minutes until golden brown on top and bubbling. 

Allow to rest to rest for 10 minutes before serving.