Euan’s Haggis Lasagne
Happy Friday everyone! Which means we’ve got another tasty recipe lined up for you. Fancy something different this weekend?
Then this mash-up of two classic dishes could be the one for you! Euan, one of our social media whizzes from in our Digital Marketing team, thinks his unusual sounding recipe is a real winner. As he puts it:“A Scottish twist on a classic comfort food dish, you will not be disappointed”.
60 Recipes for 60 Years: Euan’s Haggis Lasagne
Course: MainCuisine: ScottishDifficulty: Medium4
servings45
minutes25
minutesIngredients
- Require:
450-500g thinly sliced haggis
Lasagne Sheets
- Napoli Sauce
• 1 medium white onion finely diced
• 4 cloves of peeled garlic chopped
• Pinch of dried oregano
• 50 ml good red wine
• 1 dessert spoon of tomato puree
• 3 dessert spoons of olive oil
• 800g tinned chopped tomatoes
• salt and pepper to taste
- Cheddar Sauce
• 50g unsalted butter
• 50g plain flour
• Half a teaspoon of English mustard
• 3/4 pint of full fat milk
• 115g good strong cheddar
Directions
- Method
- Napoli Sauce
- Warm olive oil, onion, garlic, oregano in pan and soften.
- Add tomato puree, red wine and chopped tomatoes.
- Cook for 10 minutes, season and taste.
- Blitz sauce in blender until it’s a very smooth sauce.
- Cheddar Sauce
- Melt butter in pan then add flour and cook for a few minutes on a low heat
- Add the milk slowly, stirring all the time until you have a thick sauce
- Once thick add the mustard and add 115g of the grated cheese
- Layering
- Layer Napoli Sauce in bottom of an ovenproof dish about 18cm square.
- Cover with lasagne sheets and add thin slices of haggis and drizzle with the white sauce.
- Continue layering in this order until your dish is almost full.
- Cover the filled dish with cheese sauce and sprinkle the remaining 35g of grated cheddar.
- Bake in the oven at 170 degrees for 25 minutes.
- Garnish with dressed salad and garlic bread.
- Enjoy!
Will you be serving up this delicious dish this Saturday night? Enjoy!
Sounds good