Green Tomato Lasagna

This recipe is for a 4 by 9 baking dish but can be doubled for a larger (8x9) baking dish

INGREDIENTS
4    lasagna noodles
1    recipe bechemel sauce (look in this blog)
1    medium green tomato, chopped finely
1/2 teaspoon dried thyme
5    to 6 medium green tomatoes
1/4 cup grated white cheese (eg., Parmesan)

METHOD
In a large sauce pan, put the lasagna noodles in hot water to cover and set aside. Make the bechemel sauce and set aside. Place the chopped green tomato in 1/2 cup of water and bring to a boil. Boil for 3 minutes and drain. When cooled, add to the bechemel sauce, add the thyme and stir to mix well.

Remove the stem and hard white portion of all the tomatoes. Using a mandolin or similar slicer, set to position 2, slice off the top skin (stem side) of the tomatoes and discard. Slice the tomatoes until only the smallest bottom piece of each is left and discard that. Divide the slices into three portions.

Assemble the lasagna by adding a few tablespoons of sauce to the bottom of the 4x9 baking dish. On top of than place one of the noodles. A few more tablespoons of sauce and one of the three piles of tomato slices, evenly spaced, go in next. Repeat two more layers and add the last noodle on top of the third layer. Add whatever sauce is left, evenly cover with the cheese and bake for 20 to 25 minutes, until the cheese is just beginning to brown. Remove, let it cool for a few minutes, and serve. Will make 2 servings.