Zucchini and artichoke summer lasagna

Prep 30 min
Total 2 hours 40 min
Makes 6 Servings



oil-packed sun-dried tomatoes, drained and finely chopped
garlic cloves, minced
475-g tub
extra-smooth ricotta
1/3 cup
no-salt vegetable broth
1/4 tsp
1/4 tsp
300-mL jar
marinated artichoke hearts, drained and coarsely chopped
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 22 g, Carbohydrates 23 g, Fat 27 g, Fibre 4 g, Sodium 406 mg.

Make creamy mushroom risotto in your slow cooker

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