Macsween haggis lasagne

 Preparation time: less than 60 minutes. Serves 4


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 the cover the base of a buttered lasagne dish. 
  4. Top with a third of the lasagne sheets, then haggis. 
  5. Add a layer of tomatoes, season well, then cover with lasagne sheets and the remaining haggis. 
  6. Finish with the remaining lasagne sheet
  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 mintues, then season to taste.
  10. Pour this over the lasagna, top with cheese and a drizzle of oil.
  11. Bake, uncovered, for 45-55 mintues or until golden and the lasagne is soft.


To serve

  1. Leave to rest for 10 minutes, or so, before cutting. 
  2. Serve with salad, garlic bread or both.



© 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.