Having tried haggis nachos, we were keen to find other interesting ways to enjoy haggis on and around Burns night. This lasagne simply substitutes your usual beef ragu with haggis for a spicier meaty feast, and has a dash of whiskey in the white sauce. It can be served with a side salad and maybe some garlic bread.
Skill level: Easy-moderate
Equipment required: Saucepans, large lasagne dish, whisk
Prep time: 10 mins
Cooking time: 1 hour
1 large haggis, approx 900g
200g chestnut mushrooms
250 g lasagne sheets
3 tbsp grated parmesan cheese
85g plain flour
1 dash of olive oil
1 dash of whiskey
Step 1: Preheat the oven to 180C/gas 4. Slice the mushrooms and dice the onions and fry in a wok or frying pan, crumble in the haggis.
Step 2: In a saucepan melt the butter and then stir in the flour. Cook for 2 mins and slowly whisk in the milk. Bring to the boil (whilst stirring) then turn down the heat and cook until the sauce starts to thicken. Grate in some nutmeg and add a splash of whiskey.
Step 3: Spoon approximately a third of the haggis mixture into a buttered lasagne dish then cover with the lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have three layers of pasta. Cover with the remaining quantity of white sauce and top with parmesan. Bake in the oven for 45-55 minutes until golden.Find Flavour Seeker on social media: