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: Medium


Prep time


Cooking time




  • 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


  • 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!


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