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Haggis Lasagne (serves 6)

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.

Haggis Lasagne

 

Ingredients:

  • 1 x serves 4-5 Macsween Haggis
  • 250g lasagne
  • 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:

  1. 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 and the remaining haggis. Finish with the remaining lasagne.
  2. 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.
  3. Bake, uncovered, for 45 - 55 minutes, or until golden and the lasagne is soft. Check with the tip of a knife). Rest for 10 minutes or so before cutting.

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