Courgette and Goats' Cheese Lasagne | Healthy Diet

Courgette and Goats’ Cheese Lasagne

This delicious vegetable goats cheese’ lasagne, made with Swiss chard, courgettes and goats’ cheese, is a perfect hearty family dinner. It might be a little unorthodox, but the addition of the Tracklements Caramelised Red Onion Relish takes the flavour of this dish to a whole new level.

Healthy Diet

By Healthy Diet

Serves: 4-6  Cooking Time: 45 minutes
cals 524
Courgette and Goats’ Cheese Lasagne


For the béchamel:

  • 50g butter
  • 50g plain flour
  • 750ml whole milk
  • ¼ tsp 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
  • Handful toasted, chopped walnuts


  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.

This courgette and goats cheese lasagne recipe was provided by Tracklements.

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