|
|
From: Lakehouse Inn on Golden
Pond, Stanfordville, New York
www.LakeHouseInn.com
Blueberry
Lasagna with Hazelnut Cream Sauce
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
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.
 |