Haggis can be used in many different dishes – from the traditional Robert Burn’s Supper to lasagne, pies and toasties.
This haggis lasagne is of our favourite haggis recipes. Served with a salad and maybe a wee dram of Scottish whisky, it’s a great date night feast.
1 large haggis, about 900g/2lb
about 250g/9oz no pre-cook lasagna
3-4 large ripe tomatoes
salt and freshly ground pepper
For the Sauce
40g/1 1/2oz butter
40g plain flour
3 tablespoons of freshly grated Parmesan Cheese
extra virgin oil for drizzling
- Preheat the oven to 180c/Gas 4. Cut open the haggis and crumble with your fingers. Scatter some over the base of a buttered lasagne dish. Top with a third of the lasagne sheets then top with more haggis Add a layer of tomatoes and season well, then cover with lasagne and the remaining haggis. Finish with the remaining lasagne.
- To make the sauce, melt the butter and stir in the flour to form a roux. Gradually add the milk, stirring or whisking to form a sauce. Stir for 4-5 minutes then season to taste. Pour this over the lasagne, top with cheese and drizzle with oil.
- Bake uncovered for 50-55 minutes or until golden brown and lasagne is soft. Rest for 10 minutes or so before cutting.
What dishes have you made with haggis recently? Please share your ideas in the comments below.
Taken from by Sue Lawrence’s A Cook’s Tour of Scotland