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.