Blueberry Lasagna with Hazelnut Cream Sauce

Hazelnut Cream Sauce: Mix sour cream and 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 F. 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.