Blueberry Lasagna with Hazelnut Cream Sauce

LASAGNA FILLING
16 ea lasagna noodles
2 lb cheese, ricotta
4 ea eggs
2 pint blueberries, fresh
2 tsp extract, vanilla

CRUNCHY OAT TOPPING
6 Tbsp butter, unsalted
3/4 cup flour, all-purpose
1 tsp cinnamon
1/2 cup oats, rolled quick
3/4 cup sugar, brown; firmly packed
1/2 cup nuts, your choice; finely chopped

HAZELNUT CREAM SAUCE
1 cup cream, sour
1 cup coffee creamer, hazelnut flavor

Hazelnut Cream Sauce: Mix sour cream and hazelnut coffee creamer together
until completely blended. Spoon over lasagna when ready. Lasagna: In a
large pan of boiling, salted water cook lasagna noodles until they are
done. Drain and rinse under cold water. Return the noodles to the pot and
cover with enough cold water to cover the noodles. Preheat oven to 350
degrees. Wash and drain berries. In a large bowl combine the ricotta
cheese, eggs and vanilla. Stir in the berries. Set aside. Coat the bottom
and sides of Two 9"X13" baking pans with cooking oil spray. Layer 4
noodles across the bottom of each pan overlapping slightly. Spread half of
the filling over the noodles. Make another layer of noodles and filling.
Prepare the topping: In a medium bowl, use your hands to mix together all
ingredients until coarse crumbs form. Spread evenly over the berries in
each pan.

Bake 45 minutes or until topping is golden brown and filling is bubbly.
Remove from the oven and let lasagna set 15 to 20 minutes in the pan
before cutting into squares. Place a lasagna square on the plate and spoon
over some hazelnut sauce over the top.

Posted by: Lori Baltazar, RFR, 2/23/03

Contributor: Lakehouse Inn on Golden Pond, Stanfordville, New York


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