Courgette lasagne with COEUR DE LION Camembert

4 people


800 g of defrosted frozen spinach, 2 courgettes, 1 block of COEUR DE LION Camembert, 200 g of lasagna sheets, 30 cl of tomato purée, 4 spoonfuls of light cream, ground pepper


Preheat the oven to 180C (gas mark 6). Pre-cook the lasagne sheets in boiling water for 4 minutes. At the same time, chop the courgettes into round slices. Take the rind off the COEUR DE LION Camembert and cut into thick strips. Pour 2 spoonfuls of light cream into a rectangular gratin dish and add the first layer of lasagne sheets. Put half of the spinach on top. add 10 cl of tomato purée and half of the courgette slices. Season with pepper. Cover with the second layer of lasagne sheets. Add the rest of the spinach and three quarters of the COEUR DE LION Camembert layers and the rest of the courgette slices. Cover with 10cl of tomato purée and add a new layer of lasagne sheets. Cover the rest with tomato purée, add and the remaining courgettes and top with 2 spoonfuls of light cream. Finally, spread the remaining COEUR DE LION Camembert slices on top and put in the oven for approximately 25 minutes (check the lasagne with the sharp edge of a knife). Recommendation: for really tasty lasagne, use 1.3 kg of fresh spinach: blanch spinach for 4 minutes in boiling salted water then strain and refresh under running water. Proceed in the same way as you would with frozen spinach. To save time use frozen slices of courgette.