Yesterday I made a large batch of haggis, which we enjoyed alongside a creamy pearl barley risotto. The flavours were rich and comforting, so I decided to carry that Scottish-Italian fusion forward the next day with homemade pasta.
For the sauce I used roasted tomato passata, sun-dried tomatoes and preserved courgettes from the summer harvest. These summer preserves add concentrated flavour and a welcome touch of brightness to the dish, making them perfect for a winter meal.
The combination of spiced haggis, silky pasta and the sweet, roasted tomato base creates a hearty, satisfying lasagna. Layers of fresh pasta, crumbled haggis and the tomato-courgette mixture bake together until bubbling and golden, producing a comforting dish that blends rustic British ingredients with Italian technique.
I’ll publish the full recipe for this haggis lasagna soon, including details on the pasta, the roasted tomato passata and how I prepare the preserved courgettes so you can recreate it at home.
Season’s greetings to everyone — Nadolig Llawen i bawb.
Update: 9 January 2012 – I have since posted a recipe that explains how to prepare the haggis component used here. That full recipe is available on the site and I will follow up with the complete lasagna method in due course.