Haggis lasagne

Celebrate Burns Night with Sue Lawrence's innovative recipe for a tasty haggis lasagne served with a peppery side salad
By Sue Lawrence
Haggis lasagne
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 20 minutes plus 10 mins resting
  • Effort: easy



  • 1 large haggis, approx 900g
  • 250 g lasagne sheets
  • 4 tomatoes, sliced
  • 1 pinches black pepper
  • 3 tbsp finely grated parmesan
  • 1 dashes of olive oil

For the white sauce

  • 40 g butter
  • 40 g plain flour
  • 500 ml milk
  • 1 pinches black pepper

For the salad

  • 100 g rocket
  • 1 bunches watercress, torn into sprigs
  • 1 dashes of olive oil, for drizzling
  • 1 dashes of white wine vinegar, for drizzling


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 and 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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