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: In a bowl combine the sour cream and hazelnut coffee creamer together. Mix until blended. Set aside until you are ready to serve the Bluberry Lasagna.
Blueberry Lasagna: Preheat oven to 350. 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. 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 the topping 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 piece of the lasagna square on the plate and spoonover some hazelnut sauce over the top. Serves 10.