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Haggis lasagna
- Prep time:
- 20 mins, plus 10 mins resting
- Cook time:
- 1 hrs 10 mins
- Serves:
- 4
Celebrate Burns Night with Sue Lawrence's innovative recipe for a tasty haggis lasagne served with a peppery side-salad
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Ingredients
- 1 large haggis, approx 900g
- 250g lasagne sheets
- 4 Tomatoes, sliced
- 1 pinch black pepper
- 3 tbsp finely grated Parmesan
- 1 dash of Olive oil
For the white sauce
For the salad
- 100g Rocket
- 1 bunch Watercress, torn into sprigs
- 1 dash of Olive oil, for drizzling
- 1 dash of white wine vinegar, for drizzling
Method
1. 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.
2. Top with a third of the lasagne sheets then top with more haggis. Top with the tomatoes, season well with salt and freshly ground pepper, top with lasagne sheets and the remaining haggis.
3. To make the white sauce, melt the butter in a heavy-based saucepan, then add 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 with salt and freshly ground pepper.
4. Pour the white sauce over the lasagne, top with the Parmesan and a drizzle of olive oil. Bake in the oven for 45-55 minutes until golden.
5. Rest for 10 minutes or so before cutting. Meanwhile, toss together the rocket, watercress, olive oil and wine vinegar to make the salad. Serve the haggis lasagne with the salad.
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Latest Comment
Try serving with lumpy mashed neeps,and lots of freshly ground pepper