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Haggis LasagneSue Lawrence's Haggis LasagneServes 6 Ingredients 1 large (approx 900g) haggis approx. 250 g sheets pre-cooked lasagne 3 – 4 large, ripe tomatoes, sliced 40g butter 40g plain flour 500 ml milk 3 tbsp freshly grated parmesan cheese olive oil Method 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. Top with the tomatoes, season well, top with lasagne and the remaining haggis, then remaining lasagne. For the sauce, melt the butter, add the flour , stirring to form a roux then gradually add the milk, stirring or whisking to form a sauce. Stir for 4 – 5 minutes then season to taste. Pour this over the remaining lasagne, top with the cheese and a drizzle of oil. Bake, uncovered, at 180C/ 350F/ Gas 4 for 50 – 55 minutes, or until golden and the lasagne soft. (Check with the tip of a knife). Rest for 10 minutes or so before cutting. Ìý Back to the recipe page |
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