Blueberry Lasagna With Hazelnut Cream Sauce
- 16 x Lasagna noodles
- 2 lb ricotta cheese
- 4 x Large eggs
- 2 pt fresh blueberries
- 2 tsp vanilla extract
- 6 Tbsp. unsalted butter
- 3/4 c. all-purpose flour
- 1 tsp cinnamon
- 1/2 c. rolled quick oats
- 3/4 c. firmly packed brown sugar
- 1/2 c. finely minced nuts of choice Hazelnut Cream Sauce
- Mix 1 C. of lowfat sour cream and 1 C. of Hazelnut coffee creamer together till completely blended. Spoon over lasagna when ready. In a large pan of boiling, salted water cook lasagna noodles till they are done. Drain and rinse under cool water. Return the noodles to the pot and cover with sufficient cool water to cover the noodles.
- Preheat oven to 350 degrees. Wash and drain berries. In a large bowl combine the ricotta cheese, Large eggs and vanilla. Stir in the berries. Set aside. Coat the bottom and sides of Two 9"X13" baking pans with veg. 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 till coarse crumbs form. Spread proportionately over the berries in each pan. Bake 45 min or possibly till topping is golden and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 min in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top.
Leave a review or comment