Ingredients
- 8 lasagna noodles, cooked and drained
- 1- 16 oz. ricotta cheese
- 3 eggs
- 2 pints fresh blueberries (or other fresh fruit – in the winter we use cherry pie filling)
- 2 tsp. vanilla
- Topping:
- 1/4 C. butter
- 1/2 C. quick oats
- 1/2 C. flour
- 1 tsp. cinnamon
- 3/4 C. brown sugar
- 1/2 C. pecans, chopped
- Whipped cream or ice cream (optional)
Directions
- Preheat oven to 350 °F. Cover the bottom of a 13×9″ baking dish with 4 of the lasagna noodles. Mix the eggs, ricotta, vanilla and blueberries in large mixing bowl. Spread half of the filling over the noodles, and then repeat for second layer. Prepare the topping by mixing all ingredients. Coarse crumbs will form. Spread evenly over berry mixture. Bake 45 minutes until topping is slightly brown. Remove from oven and let cool 15 minutes before cutting. Serve topped with whipped cream or dollop of yogurt if desired.