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Haggis Lasagne
Sue Lawrence's Haggis Lasagne

Serves 6

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

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.
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