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Slow Cooker Zucchini And Artichoke Summer Lasagna

56

  • Prep Time30 min
  • Total Time2 h 40 min
  • Makes6 Servings
Zucchini and artichoke summer lasagna
Chatelaine Triple Tested

Too hot to cook? Let your slow cooker whip up this summertime favourite (your kitchen will stay cool and so will you).

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.

Nutrition (per serving)

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

Get more of our best summer slow cooker recipes.

Get more of our best lasagna recipes.

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