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 the slow cooker insert with aluminum foil. Cover the 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 the ricotta. Sprinkle all of the garlic mixtures 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.