Haggis recipe: Haggis Lasagne

If you want a Scottish twist to a classic Italian dish, this recipe is for you...

Serves 4


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:

40g Butter

40g plain flour

500ml Milk

1 pinch black pepper


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.

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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. Serve the haggis lasagne with salad.