Open Lasagna with Vegetables and Sheep Cheese

Ingredients

• 1 kg cherry tomatoes (with stems)
• 2 Zucchini
• 400 g feta
• 3 Garlic cloves
• 4 tbsp olive oil
• 125 ml dry white wine
• Salt
• Pepper (freshly ground)
• 1 tsp sugar
• 16 lasagna sheets
• basil (for garnish)

Instructions

1. 1.

   Wash the tomatoes and set aside four whole ones with stems. Halve the remaining tomatoes. Wash the zucchini, cut in half lengthwise and slice thinly. Crumble the feta. Peel the garlic and slice finely. Heat the oil in a large pan and sauté the garlic briefly. Add the zucchini and cook 1-2 minutes over medium heat, deglaze with wine. Simmer 2-3 minutes until the wine nearly evaporates. Add the halved tomatoes, place whole tomatoes on the edge of the pan and let them steam at low heat for 5-8 minutes until slightly softened. Season with salt, pepper and sugar.

2. 2.

   Cook the lasagna sheets in boiling salted water to al dente. Smash each sheet lightly and place on a preheated plate. Spoon some tomato‑zucchini mixture over it and sprinkle with feta. Layer four sheets per plate in this manner. Finish with more vegetables and feta. Freshly grind pepper over the top and arrange whole tomatoes decoratively. Garnish with basil and serve immediately.