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Summer Lasagna

Aug 08, 2018


5 medium Zucchini

1/2 jar Sun-dried tomatoes, packed in oil, drained, chopped

2 Garlic cloves, minced

16 oz. Ricotta cheese (extra smooth)

1/3 cup Vegetable stock, low sodium

1/4 tsp Garlic powder

1 package (12 oz.) frozen Artichoke hearts, chopped

2 tbsp. Olive Oil

4 large whole grain lasagna noodles

1 cup 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 the bottom and sides of slow cooker insert with aluminum foil. Cover bottom of the 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 the garlic mixture over artichokes. Repeat layering with remaining ingredients.

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



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