Zucchini and artichoke summer lasagna
By Chatelaine47
PREP TIME
30 min
TOTAL TIME
2 hrs 40 min
Makes
6 Servings
Zucchini and artichoke summer lasagna. Photo, Roberto Caruso.
Ingredients
- 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
Instructions
- 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.
Make creamy mushroom risotto in your slow cooker
Nutrition (per serving)
- Calories
- 411,
- Protein
- 22 g,
- Carbohydrates
- 23 g,
- Fat
- 27 g,
- Fibre
- 4 g,
- Sodium
- 406 mg.
FILED UNDER: Dinner Pasta slow cooker slow cooker recipes Vegetarian
