Zucchini and artichoke summer lasagna


  • Prep Time30 mins
  • Total Time2 hrs 40 mins
  • Makes6 Servings
Zucchini and artichoke summer lasagna

Zucchini and artichoke summer lasagna. Photo, Roberto Caruso.

Chatelaine Triple Tested


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