Zucchini and artichoke summer lasagna



30 min


2 hrs 40 min


6 Servings

Zucchini and artichoke summer lasagna

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.

Nutrition (per serving)

  • Calories
  • 411,
  • Protein
  • 22 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 27 g,
  • Fibre
  • 4 g,
  • Sodium
  • 406 mg.