Zucchini and Brie Lasagna

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At a glance
28 oz. Frozen spinach, thawed
2 Zucchinis
8 oz. Ile de France Brie
15 Lasagna sheets
1 ¼ cup Tomato sauce
4 Tbsp. of light cream
Ground pepper


Preheat oven to 400° F. Precook the lasagna sheets in boiling water for 5 minutes. Meanwhile, cut the zucchini into round pieces. Cut the Ile de France Brie into broad strips.

Spread 2 tablespoons of light cream in a rectangular baking dish, and lay the first of the lasagna sheets. Add half of the spinach and zucchini slices, along with ½ cup of tomato sauce. Add ground pepper for seasoning. Cover with the second lasagna sheet.

Add the remaining spinach, zucchini and Brie slices. Cover with ½ cup tomato sauce and another lasagna sheet.

Add the remaining tomato sauce and zucchini. Top with remaining 2 tsp. of light cream. Layer the last remaining lasagna sheet and bake for about 25 min.

For a tastier lasagna, use 2 lbs of fresh spinach: Boil for 4 min. in boiling, salted water. Drain and refresh under running water. Prepare in the same manner as with the thawed spinach.