454g Macsween haggis
250g lasagne sheets
3-4 ripe tomatoes, sliced
salt and freshly ground black pepper
For the Sauce
40g butter
40g plain flour
500ml milk
3 tbsp freshly grated parmesan cheese
Extra olive oil for drizzling
1. Pre-heat the oven to 180 C/350 F/Gas Mark
4.
2. Cut open the Macsween haggis and crumble with your
fingers.
3. Scatter some over the base of a buttered lasagne
dish.
4. Top with a third of the lasagne sheets, then top with more
haggis.
5. Add a layer of tomatoes, season well, then cover with lasagne
sheets and the remaining haggis.
6. Finish with the remaining lasagne sheets.
7. To make the sauce, melt the butter
and stir in the flour, stirring to form a roux.
8. Gradually add the milk, stirring or
whisking to form a sauce.
9. Stir for 4-5 minutes, then season to
taste.
10. Pour this over the lasagne, top with
the cheese and a drizzle of oil.
11. Bake, uncovered, for 45-55 minutes,
or until golden and the lasagne is soft
1. Leave for 10 minutes, or so, before
cutting.
© 2006 Sue Lawrence from 'A Cook's Tour of Scotland, from
Barra to Brora in 120 Recipes' published by Headline.
Picture of Lasagne © Dan Jones.
Many thanks to Sue, Headline and Dan for the use of this
recipe.