Vegetable Lasagna

Scald the tomatoes, peel, quarter, remove the cores and dice. Peel and finely chop the onion and garlic. Saute the onion and garlic in hot oil until translucent. Add the tomato paste and saute briefly. Deglaze with the wine. Add the tomatoes and let simmer for about 10 minutes, until creamy. Season with sugar, salt and pepper.

Cook the lasagna noodles in boiling salt water until al dente.

Rinse the broccoli and blanch in salt water for 4-5 minutes. Rinse in cold water and drain well. Mix the butter and flour over heat. Pour in the milk and broth. Simmer for about 5 minutes, until creamy. Crumble in the feta and season with salt and pepper. Mix in the thyme and broccoli florets.

Drain the pasta and place one noodle in a baking dish. Spread with some of the broccoli mixture. Top with a second noodle. Spread some of the tomato sauce on top. Continue until the ingredients are all used.