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 
 
 
-- 
(ID: 7716) Mirror: rec.food.recipes: Tue, May 11, 2004


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