Haggis lasagne is a great recipe for using up haggis or trying something different with this delicious food. A perfect winter family dinner.
I love haggis. Its warming, slightly spiced flavour, and course texture make it perfect for cooking with. It’s already well-seasoned, so you don’t need to do much, and it’s actually incredibly versatile.
While I don’t eat it in the traditional way, I do enjoy cooking with it, and we often enjoy haggis, either mixed with beef or lamb or on its own, in a range of recipes.
Haggis Lasagne for Burn’s Night
You can of course eat this easy peasy haggis lasagne recipe on Burn’s Night. But you don’t have to.
Haggis is easy to buy in January, and many supermarkets stock it all year around. So, whether you are looking to try something new for Burn’s Night, or you want to give haggis a go for the first time, this lasagne with haggis can be a great option.
I particularly enjoy things like this haggis lasagne recipe when it comes to getting the kids to try new things. They won’t want haggis, but they’ll happily eat lasagne!
Where Can You Buy Haggis?
You can get haggis in most big supermarkets nowadays, often in the fridge section, near the sausages.
Ingredients for Haggis Lasagne
I like to keep my easy haggis lasagne, well, easy. So I cheat and buy a white sauce. If you prefer to make your own, please do! I also use:
Cooking Spray – Swap for olive oil, or another cooking oil if you prefer
Large Red Onion
Garlic
Peppers – I use red and yellow but any work
Haggis
Beef Mince
Red Wine
Beef Stock
Tinned Tomatoes
Tomato Puree
Oregano
Paprika
Salt and Black Pepper
Jar of White Sauce
Lasagne Sheets
Cheddar Cheese
How to Make Haggis Lasagne
Haggis lasagne is so easy to make. It’s really just a case of making a Haggis Ragu with beef, onions and peppers, thickening it, and then layering it all together with white sauce and pasta sheets.
Then you just top it with cheese and bake until the pasta is cooked, and the top is golden.
You can get the full instructions in the recipe card at the bottom of this post.
Making a White Sauce
I never make the white sauce. I know that’s terrible, and it’s not hard. But using a jar is just so easy, and most of the flavour comes from the tomato sauce anyway, which I do make!
If you want to make a white sauce, there’s a great recipe here. But I use a jar of something like Dolmio white sauce, or even a store’s own cheese sauce or white sauce.
Can You Make a Veggie Haggis Lasagne?
Yes, vegetarian haggis is lovely. But, of course, you’ll also need to skip the beef mince. I recommend just using a full 500g vegetarian haggis, and vegetable stock instead of beef.
How Many Layers in a Good Lasagne?
This I think is a personal preference. I love pasta, so I want at least 3! But I’ve seen recipes that just call for one pasta layer in the middle, with half the meat below and half above.
3-4 is perfect for me with thinner layers of meat in the middle.
What do You Bake Lasagne In?
I bake my haggis lasagne in a large glass Pyrex-style dish from Ikea. It’s big and rectangular, and you can easily make a lasagne that will serve 6-8 people in it!
But you can use any ovenproof dish. I prefer a rectangle because it’s easier to layer sheets of pasta, but it’s not essential.
If your dish is smaller than mine, you’ll just have a deeper lasagne, and maybe a longer cooking time, to make sure your pasta sheets have a chance to soften.
What to Serve with Haggis Lasagne
When I make haggis lasagne I serve it with salad and garlic bread.
You could absolutely serve it as it is though, or with a side of vegetables.
Other Haggis Recipes
Because most of my haggis recipes use a mixture of haggis and minced meat, you generally only need about 250g.
But most haggis that we buy are around 500g (if it’s 470g, don’t worry about that missing 15g!) so you can make two meals.
I cut my haggis in half, while still in its wrapping, place the half I don’t need in a freezer bag and freeze it to make another recipe the next week. Some of my favourite meals with haggis include burgers, meatballs, and cottage pie.
Haggis Lasagne
Ingredients
- Cooking Spray
- 1 Red Onion (Finely diced)
- 3 Cloves Garlic (Crushed)
- 1 Red Pepper (Deseeded and finely chopped)
- 1 Yellow Pepper (Deseeded and finely chopped)
- 250 g Haggis
- 250 g Beef Mince
- 200 ml Red Wine
- 300 ml Beef Stock – Made with one stock cube
- 400 g Chopped Tomatoes
- 2 Tablespoons Tomato Puree
- 1 Teaspoon Oregano
- 2 Teaspoons Paprika
- Pinch Salt and pepper
- 470 ml Jar White Sauce (or make your own)
- Lasagne Sheets (The amount you need will depend on the size of your baking dish and how many layers you have. I use 9 – 3 layers of 3)
- 100 g Mature Cheddar Cheese (Grated)
Instructions
- Heat a few sprays of cooking spray in a large flameproof dish or frying pan.
- Add the onions and fry for 3-4 minutes until soft.
- Add the garlic and fry for 2 more minutes.
- Stir in the chopped peppers.
- Add the beef mince and cook until lightly browned, stirring often.
- Crumble in the haggis and stir together well.
- Pour in the wine, and stir well.
- Add the beef stock and bring to a simmer.
- Simmer for 5 minutes, stirring often.
- Add the tinned tomatoes, tomato puree, oregano, paprika, and salt and pepper.
- Stir well and bring to a simmer.
- Reduce the heat and simmer for 30 minutes, stirring often.
- Remove from the heat and turn the oven on to 150 degrees C (fan-assisted).
- Spoon a thin layer of your meat and sauce into a large ovenproof dish.
- Add a layer of lasagne sheets covering the meat (in my dish this is 3 sheets) trying not to overlap.
- Spread a thin layer of white sauce evenly over the pasta (I use a silicon spatula).
- Add another layer of meat, and repeat the layering (I do 3 layers) process until you are out of meat.
- Add a final layer of pasta and the rest of the white sauce to the top.
- Sprinkle over the grated cheese.
- Bake for 45 minutes until the cheese is golden brown and the pasta is soft.
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
This looks delicious! I can’t wait to try this recipe.