This delicious vegetable 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.
Serves: 4-6
What You’ll Need:
For the béchamel:
- 50g butter
- 50g plain four
- 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
What To Do:
- Preheat the oven to 200°C/400°F
- 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.
- 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.
- Cook the lasagne sheets in plenty of salted boiling water as per packet instructions, drain and put to one side.
- 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.
- Condiment lovers have a good reason to celebrate in 2020. Tracklements, makers of an award-winning range of over 50 tasty chutneys, relishes, sauces and mustards is 50 years young! Based in the heart of Wiltshire, they began in 1970 when, having read John Evelyn’s Diaries, William Tullberg started to make the first British wholegrain mustard. His son, Guy Tullberg, and his team, still make everything by hand, in small batches, to traditional recipes using only the best natural ingredients to ensure the products taste as good as homemade (if not even better).