Please consult the OU's guidelines for checking fruits and vegetables.

Blueberry Lasagna with Hazelnut Cream Sauce
Blueberry Lasagna with Hazelnut Cream Sauce Eileen Goltz | Dairy
2 hours 40 minutes
15 minutes
1 hour, 5 minutes
10 servings

  • Fresh blueberries require inspection for insect infestation. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
  • 16 lasagna noodles
  • 2 lbs. ricotta cheese
  • 4 eggs
  • 2 pints fresh blueberries
  • 2 teaspoons vanilla extract

    Crunchy Oat Topping:
  • 6 Tablespoons unsalted butter
  • ¾ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ cup rolled quick oats
  • ¾ cup sugar, brown; firmly packed
  • ½ cup nuts, your choice, finely chopped

    Hazelnut Cream Sauce:
  • 1 cup sour cream
  • 1 cup hazelnut flavored coffee creamer

  1. 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 Blueberry Lasagna.

    Blueberry Lasagna:
  2. Preheat oven to 350°F. 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 add enough cold water to cover the noodles.
  3. Wash and drain berries. In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside.
  4. Coat the bottom and sides of 2 (9x13") 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.
  5. Crunchy Oat 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.
  6. Bake 45 minutes or until topping is golden brown and filling is bubbly.
  7. 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 spoon some hazelnut sauce over the top.

Kashrut Instructions


INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.


  • Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
  • Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
  • Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.


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