Vegetable Lasagna with Feta Cheese
Rinse tomatoes and place four with stems aside. Cut remaining tomatoes in half. Rinse zucchini, cut in half lengthwise and cut into thin slices. Crumble feta cheese. Peel garlic and cut into thin slices. Heat oil in a large frying pan and sauté garlic briefly. Add zucchini and sauté over medium heat 1 to 2 minutes. Pour in wine. Simmer for 2 to 3 minutes until wine is almost completely evaporated. Place tomatoes, including those with stems, into the pan for 5 to 8 minutes on low heat until tomatoes are slightly soft. Season with salt, pepper and sugar.
Boil lasagna noodles in salted water until al dente. Assemble lasagna on warmed plates. Fold lasagna sheets into 4 layers. Between each layer spread tomatoes, zucchini and feta. Season with fresh pepper and place tomatoes with stems on top. Garnish with basil and serve immediately.