NomEatNom - No-Bake Greek Lasagna

I don’t mean to keep harping on the TX heat, but it is seriously making itself at home these days. I don’t think it’s going anywhere anytime soon, either. 🙁

That being said, I had a special request from the hubby for lasagna.

Lasagna = baking

Baking = oven

I absolutely adore my husband, but in this heat, turning on an oven was just not going to happen.

Now, I am very blessed to have not only an understanding husband, but also a husband that is pretty much a human garbage disposal, so I know that I could have easily made something else and he wouldn’t have minded a bit.

But, he also does pretty much anything I ask…so I really wanted to return the favor!

We also had some family over to visit for the night, and my amazing mother-in-law brought lots of fresh goodies from her garden…including GOLDEN grape tomatoes!

As an experimental chef, being given something new to try in a recipe is beyond-words exciting!! I knew I had to use them in a recipe immediately! (If you don’t have an amazing mother-in-law to bring you adorable golden grape tomatoes, have no fear: you can substitute with regular reds, if needed.)

So, what happens when lasagna, golden grape tomatoes, and unbearable heat all meet??

Incredible. Mouth-watering. Goodness.

That’s what! 😉

No-Bake Greek Lasagna
(Serves 6 to 8)

Ingredients:

12 whole wheat lasagna noodles
2 T virgin coconut oil*
3 to 4 fresh garlic cloves, peeled and chopped
2 zucchini, thinly sliced
10 oz. red grape tomatoes
10 oz. golden grape tomatoes
8 oz. mushrooms, sliced
Sea salt, according to taste
2 tsp. natural all-purpose seasoning
20 Kalamata olives, pitted and chopped
Juice of one lemon
1/2 cup plain Greek yogurt (make your own!)
2 oz. Feta cheese
1/4 cup freshly grated Romano cheese (plus a bit extra for sprinkling)
4 large sprigs fresh mint, chopped
1/3 cup chopped walnuts, toasted

* If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a FREE book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Boil the lasagna noodles in a large pot of yogurt whey or water (the yogurt whey adds extra flavor and nutrients). Drain the pasta when al dente (usually after about eight or nine minutes).

While the pasta boils, heat the coconut oil in a large wok or skillet over medium-high heat. Add the garlic to the pan and sauté until lightly golden. Stir in the vegetables and seasonings, and cook until tender. Remove the pan from the heat, and stir in the olives and half of the lemon juice.

In a separate bowl, mix together the Greek yogurt along with the two cheeses and the remaining lemon juice.

Lightly grease a 9×13 baking pan (I used extra virgin olive oil). Spread a layer of noodles on the bottom of the pan. Scatter about a fourth of the veggie mixture on top of the noodles. Scatter dollops of the yogurt and cheese mixture atop the vegetables. Sprinkle with mint and walnuts. Repeat the layers as needed, finishing with a layer of vegetables.

Sprinkle any remaining walnuts and mint atop the veggies, followed by a bit of extra Romano cheese. If desired, broil the lasagna under high heat for a few minutes to melt the cheese.

Slice and serve!

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No-Bake Greek Lasagna

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