Email to Marla Hudgins      

Blueberry Lasagna with Hazelnut Cream Sauce

Source of Recipe

Niki


List of Ingredients

Lasagna Filling
16 Lasagna noodles
2 Pounds ricotta cheese
4 Eggs
2 Pints fresh blueberries
2 Teaspoons vanilla extract

Crunchy Oat Topping
6 Tablespoons unsalted butter
3/4 Cup all-purpose flour
1 Teaspoon cinnamon
1/2 Cup rolled quick oats
3/4 Cup firmly packed brown sugar
1/2 Cup finely chopped nuts of choice
Hazelnut Cream Sauce




Recipe

Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together
until completely blended. Spoon over lasagna when ready. 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.