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
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.