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Zucchini and artichoke summer lasagna. Photo, Roberto Caruso.
3 zucchini
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 garlic cloves, minced
2 tbsp sun-dried tomato oil
475-g tub extra-smooth ricotta
1/3 cup no-salt vegetable broth
1/4 tsp garlic powder
1/4 tsp salt
300-mL jar marinated artichoke hearts, drained and coarsely chopped
4 fresh lasagna sheets, about 260 g
2 cups shredded mozzarella
PEEL zucchini into long ribbons with a vegetable peeler. Combine in a large bowl with tomatoes, garlic and oil. Whisk ricotta with broth in a medium bowl until smooth. Stir garlic powder with salt in a small bowl. Generously season with fresh pepper.
LINE bottom and sides of slow cooker insert with aluminum foil. Cover bottom of insert with a quarter of zucchini mixture. Top with a lasagna sheet, cutting to fit. Spoon one-third of ricotta mixture over lasagna. Spread one-third of artichokes over ricotta. Sprinkle all of garlic mixture over artichokes. Repeat layering with remaining ingredients. Sprinkle mozzarella overtop. Cover and cook for 2 hours on high. Open lid and let stand for 10 min. Transfer lasagna to a serving dish.
Calories 411, Protein 22g, Carbohydrates 23g, Fat 27g, Fibre 4g, Sodium 406mg.