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Blueberry Lasagna

9 precooked lasagna strips
15 ounces ricotta cheese
2/3 cup granulated sugar
1 egg
1 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine, melted
1 pint blueberries

Preheat oven to 350 degrees F.

Lay three strips of lasagna noodles in bottom of greased 9-inch square baking pan.

In bowl, combine ricotta cheese, sugar and egg; beat well. In separate bowl, combine flour, brown sugar, cinnamon and butter; mix well. Top lasagna noodles with one-third the blueberries and one-third the cinnamon mixture. Repeat layer twice. Bake for 45 minutes. Cool and serve. Refrigerate any leftovers.

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