Zucchini Lasagna with Camembert

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At a glance
800 g frozen spinach sprouts, thawed
2 zucchinis
1 camembert
200 g of lasagne sheets
30 cl of tomato sauce
4 tbsp. light cream
Ground pepper


• Preheat oven to 180 ° C (gas mark 6). Place pre-cooked lasagna sheets in boiling water for 5 minutes. Meanwhile, cut the zucchini into thin discs. Peel the Camembert and cut it into broad strips.

• In a rectangular baking dish, pour 2 tbsp. of light cream and layer the first of the lasagne sheets. Add half of the spinach, 10 cl of tomato sauce and half of the zucchini. Pepper. Layer with another lasagne sheet. • Add the remaining spinach, three quarters of the camembert slices and the remaining zucchini. Cover with 10 cl of tomato sauce and layer with another lasagne sheet.

• Cover with the remaining tomato sauce and add the zucchinis. Top with the remaining 2 tbsp. of light cream. Then, add the rest of the camembert slices and bake for about 25 minutes. (Check for doneness with the tip of a knife.)

Additional Tips

For more tasty lasagna, use 1.3 kg of fresh spinach: blanch 4 minutes in boiling salted water. Drain and rinse under running water. Then, proceed the same way as with the thawed spinach.

You can use: Frozen, sliced zucchini