• 4servings
  • 70minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large haggis , approx

  2. 250 g lasagne sheets

  3. 4 tomatoes , sliced

  4. 3 tbsp finely grated parmesan

  5. 1 dashes of olive oil

  6. 40 g butter

  7. 40 g plain flour

  8. 500 ml milk

  9. 1 pinches black pepper

  10. 100 g rocket

  11. 1 bunches watercress , torn into sprigs

  12. 1 dashes of olive oil , for drizzling

  13. 1 dashes of white wine vinegar , for drizzling

Instructions Jump to Ingredients ↑

  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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