Courgette & goat’s cheese lasagne

Cooking time: 1 hour Serves: 4 to 6

You’ll need

For the béchamel

● 50g butter

● 50g plain four

● 750ml whole milk

● ¼tsp freshly grated nutmeg

● 100g grated Parmesan

● salt and pepper For the filling

● 1 tbsp olive oil

● 1 clove garlic, crushed

● 250g Swiss chard, roughly chopped leaves and stems

● 125g fresh lasagne sheets

● 3 courgettes, thinly sliced lengthways

● 150g goats’ cheese, thinly sliced

● 250g Tracklements Caramelised Red Onion Relish (RRP £3.95)

● Handful toasted, chopped walnuts

Method

1. Preheat oven to 200C/400F

2. Melt butter over a moderate heat, stir in flour and cook out for 1 min. Gradually add milk, whisking continuously. Cook for about 5 mins until smooth and thickened. Add nutmeg, Parmesan and season to taste.

3. Add olive oil to a frying pan, add garlic and cook for 30 seconds before adding chard and generous pinch of salt. Sauté for 2-3 mins until wilted.

4. Cook lasagne sheets as per packet instructions, drain and put to one side.

5. Add a third of the béchamel sauce to the base of a medium-size baking dish, top with a third of the sliced courgette, goats’ cheese and half of the chard. Add a third of the Caramelised Red Onion Relish, dotting it around with a teaspoon, top with a layer of lasagne sheets.

6. Repeat the layering as before, using up the remaining chard. Top lasagne with the remaining béchamel, goats’ cheese, Caramelised Red Onion Relish and sliced courgette.

7. Sprinkle over the walnuts and bake in the oven for 45 mins until golden brown and bubbling.

Thanks to tracklements.co.uk for the recipe