Zucchini & Artichoke Summer Lasagna

10 150 321
Ingredients Minutes Calories
Prep Cook Servings
30 min 2 h 6
Zucchini & Artichoke Summer Lasagna
Health Highlights


3 medium Zucchini
5 piece Sun-dried tomato, packed in oil, drained (drained, finely chopped, plus 2 tbsp of the oil)
2 clove(s) Garlic (minced)
475 gm Ricotta cheese, whole milk (extra smooth)
1/3 cup Vegetable stock/broth, low sodium
1/4 tsp Garlic powder
1/4 tsp Salt
1 can (10oz) Artichoke hearts, canned (drained, coarsely chopped)
4 noodle(s) lasagna noodle, whole-wheat, dry
2 cup, shredded Mozzarella cheese, partially skimmed


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 the 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 on top. Cover and cook for 2 hours on high. Open lid and let stand for 10 min. Transfer lasagna to a serving dish.


Nutrition Facts

Per Portion

Calories 321
Calories from fat 145
Calories from saturated fat 88
Total Fat 16.1 g
Saturated Fat 9.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.7 g
Cholesterol 63 mg
Sodium 589 mg
Potassium 682 mg
Total Carbohydrate 26.1 g
Dietary Fiber 5.0 g
Sugars 4.0 g
Protein 20.6 g

Dietary servings

Per Portion

Grain 0.5
Milk Alternative 1.1
Vegetables 2.1

Energy sources


Meal Type(s)