Haggis Lasagne
There is a large Italian community in Edinburgh, and it seems appropriate to celebrate our culinary connections by fusing two great favourites into one. Accompanied with salad and red wine, you have a perfect supper dish.
Jo’s tip: If you already have a recipe for lasagne that you like using, try substituting some Macsween haggis for the mince and continue with the recipe as usual.
Ingredients (serves 4)
1 x 'serves 4-5' Macsween haggis
250g lasagne sheets
3-4 ripe tomatoes, sliced
salt and freshly ground black pepper
For the Sauce
40g/1½ oz butter
40g/1½ oz plain flour
500ml/18fl oz milk
3 tbsp freshly grated parmesan cheese
Extra olive oil for drizzling
Method
- Pre-heat the oven to 180 C/350 F/Gas Mark 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, season well, then cover with lasagne sheets and the remaining haggis. Finish with the remaining lasagne sheets.
- To make the sauce, melt the butter and stir in the flour, stirring 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 the cheese and a drizzle of oil.
- Bake, uncovered, for 45-55 minutes, or until golden and the lasagne is soft. 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.
