Haggis Lasagne

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Serves 4 -6 

Total time: 90 minutes


  • 2 small or 1 large bung of haggis
  • 2 tins of sliced tomatoes
  • Fresh lasagne sheets
  • 1 red pepper
  • Half a courgette
  • Freshly grated parmesan cheese
  • Olive oil
  • Basil

For the Sauce:

  • 500 ml milk
  • 40g plain flour
  • 40g butter
  • 3 tablespoons of grated parmesan cheese


1. Preheat oven to 180°C/350°F/gas mark 4

2. Gently boil and simmer your haggis for approximately 50 minutes.

David’s Top Tip – To cook your haggis, place in an already boiling pan of water. Immediately turn the heat down to a medium heat to prevent the water coming to boil for a second time. This will help prevent the haggis skin bursting in the pan.  

3. While waiting for the haggis to cook, start making your white sauce. Melt the butter in a medium sized pot and slowly add the flour while stirring to form a roux. Gradually add the milk while whisking until a nice thick sauce has formed. Melt in the Parmesan cheese and season to taste with salt and black pepper.

4. Once the haggis is cooked, slice open the sleeve and crumble into a pan with a dash of olive oil. Prepare your ragu by adding chopped tomatoes, diced courgette and sliced pepper. Stir in a touch of basil for extra flavour. 

5. Build your lasagne using a deep dish coated with olive oil. Start by spreading a layer of haggis ragu along the bottom (a 5-10mm layer is perfect) and neatly cover with lasagne sheets. Pour white sauce over the dish and repeat the process until you have two or three layers, or until all of the ingredients have been used. Sprinkle the top with a generous helping of grated parmesan.

6. Bake the dish for about 35-40 minutes until your haggis lasagne is golden brown on top. Leave to stand for 10 minutes before serving and garnish with basil. 

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