ZUCCHINI & ARTICHOKE SUMMER LASAGNA
Prep 30 Min. | Total 2 Hours 40 Min. Serves 6
Too hot to cook? Let your slow cooker whip up this summertime favourite (your kitchen will stay cool and so will you).
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
Pepper
300-mL jar marinated artichoke hearts, drained and coarsely chopped
4 fresh lasagna sheets, about 260 g
2 cups shredded mozzarella
1. 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. Season with fresh pepper.
2. Line bottom and sides of slow cooker insert with aluminum foil. Cover bottom 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. Top with mozzarella.
3. Cover and cook for 2 hours on high. Open lid and let stand for 10 minutes. Transfer lasagna to a serving dish.