From: Lakehouse Inn on Golden Pond, Stanfordville, New York

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.