Updated Oct 21, 2016Chatelaine
oil-packed sun-dried tomatoes, drained and finely chopped
garlic cloves, minced
no-salt vegetable broth
marinated artichoke hearts, drained and coarsely chopped
fresh lasagna sheets, about 260 g
- 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.
NutritionCalories 411, Protein 22 g, Carbohydrates 23 g, Fat 27 g, Fibre 4 g, Sodium 406 mg.
Make creamy mushroom risotto in your slow cooker