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
4/2 cup oats, rolled quick
5/4 cup sugar, brown; firmly packed
6/2 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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