Ingredients (serves 4) 1 x 'serves 4-5' Macsween haggis 250g lasagne sheets 3-4 ripe tomatoes, sliced salt and freshly ground black pepper For the Sauce 40g/1½ oz butter 40g/1½ oz plain flour 500ml/18fl oz milk 3 tbsp freshly grated parmesan cheese Extra olive oil for drizzling
Method 1. Pre-heat the oven to 180 C/350 F/Gas Mark 4. 2. Cut open the haggis and crumble with your fingers. Scatter some over the base of a buttered lasagne dish. Top with a third of the lasagne sheets, then top with more haggis. Add a layer of tomatoes, season well, then cover with lasagne sheets and the remaining haggis. Finish with the remaining lasagne sheets. 3. To make the sauce, melt the butter and stir in 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 to taste. Pour this over the lasagne, top with the cheese and a drizzle of oil. 4. Bake, uncovered, for 45-55 minutes, or until golden and the lasagne is soft. Leave for 10 minutes, or so, before cutting. Recipe courtesy of Macsween of Edinburgh