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 in the milk whisking continuously until fully incorporated, cook for around 5 mins until smooth and thickened. Add in the nutmeg, parmesan and season to taste with salt and pepper.
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 in the chard and a generous pinch of salt. Sauté the chard for 2-3 mins until wilted down.
Cook the lasagne sheets in plenty of salted hot 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.
For the béchamel-
50g plain four
750ml whole milk
¼ tsp freshly grated nutmeg
100g grated parmesan
salt and pepper
1 tbsp olive oil
1 clove garlic minced
250g Swiss chard roughly chopped leaves and stems
125g of fresh lasagne sheets
3 courgettes, thinly sliced lengthways
150g goats’ cheese, thinly sliced
250g Tracklements Caramelised Red Onion Relish
handful of toasted, chopped walnuts