Courgette and Goats’ Cheese Lasagne

Method

1. Preheat the oven to 200°C/400°F
2. Melt the butter in a medium-sized saucepan over a moderate heat, stir in the flour and cook out for 1 min. Gradually add the milk whisking continuously until fully incorporated. Cook for about 5 mins until smooth and thickened. Add the nutmeg, Parmesan and season to taste.
3. Add the olive oil to a medium-sized frying pan over a moderate heat, add in the garlic and cook for 30 seconds before adding the chard and a generous pinch of salt. Sauté the chard for 2-3 mins until wilted.
4. Cook the lasagne sheets in plenty of salted boiling water as per packet instructions, drain and put to one side.
5. Add a third of the béchamel sauce to the base of a medium-sized baking dish, top with a third of the sliced courgette, goats’ cheese and ½ 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. Repeat the layering as before using up the remaining chard. Top the lasagne with the remaining béchamel, goats’ cheese, Caramelised Red Onion Relish and sliced courgette. Sprinkle over the walnuts and bake in the oven for 45 mins or until golden brown and bubbling.