I’m not much in the habit of blogging about food (usually because I’m too busy stuffing it into my mouth to pause long enough to actually consider it) but I mentioned my husband’s plan to make haggis lasagne on Twitter over the weekend and… well, it seemed like it was a thing people liked the sound of. A lot.
So. I’m pleased to report that haggis lasagne, as a thing, works. It’s pretty easy to adapt a standard lasagne recipe to make it (there’s also a variation here, plus the Guardian’s article on ideas for leftover haggis) and we based ours roughly on my mother’s lasagne. I’ve probably left a dozen things out of the recipe, but you’ll get the idea…
HAGGIS LASAGNE
– for the ragu –
2 shallots
1 stick celery
1 red pepper
1/2 green pepper
Handful cherry tomatoes, chopped
2 tins chopped tomatoes
Tomato puree
Flat-leaf parsley, chopped
Red wine
Worcestershire sauce
Haggis (we used two MacSween 3-person haggises – haggii? – which came to about 1kg in total)
Oregano
– for the béchamel sauce –
Butter
Flour
Milk
– to finish –
Lasagne sheets
Grated parmesan (or similar)
Nutmeg
Salt & pepper to taste
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