Zucchini and artichoke summer lasagna.
Photo, Roberto Caruso.
, drained and finely chopped
sun-dried tomato oil
, drained and coarsely chopped
, about 260 g
PEELzucchini 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.