So it is comfort food time. I made my eggplant lasagna which I haven’t made in a long time. This used to be a regular meal that I would use to get me through long work shifts. You can see how much I used it by the stains.
I made a lasagna for Tom off of the noodle box.
I had to make some pandemic substitutions. No sausage, so used hamburger. No ricotta, so used cream cheese.
Despite this he liked it. He did say he would prefer ricotta next time.
I also made a blueberry cheesecake. We have lots of frozen blueberries from our bushes from last year so this seemed like a good idea.
So it was a success. It took 4 cups of blueberries, and it is tasty. I probably should have cooked it a little longer as the bottom layer seemed a little underdone, but I was worried about the top getting too brown. This recipe is a keeper.