|Photo: Vegetable Lasagna by Ree Drummond, The Pionner Woman|
Cooking with a 4 1/2 month old daughter is like sprinting. Everything is sped up: chopping, sautéing, baking, etc - in order to beat the "Mommy, I'm restless, hungry and/or need a diaper change asap" clock. For example, tonight I made Vegetable Lasagna, which should take about 1 hour and 30 minutes including prep time. Tonight, I shaved off about 30 minutes of the total time. LOL. But the results? Still amazing. :)
Since I was in a rush, I borrowed the outline of preparing the lasagna from my favorite blogger - Ree Drummond aka The Pioneer Woman. I used the same ingredients minus the white wine and red peppers, and I added fresh spinach (which wilts down/cooks while the lasagna is baking) and zucchini.
There is so much lasagna, aside from tonight, it will most likely be left-overs for dinner tomorrow, and what remains will be frozen and saved for later. Again, stocking up the freezer for those lovely days when I just don't feel like cooking. :)
I didn't have time to take photos tonight, so I'll send you over to Ree's for the delicious pictures and step-by-step.