This pumpkin lasagna is easy to make in a skillet in about 30 minutes! It’s a richly flavorful vegetarian pumpkin lasagna with onions, carrots & white wine.
Baby Trevor has me in a desperate race against time these days. His attention span for any activity is just under 10 minutes – after which time, crying commences. So just under 10 minutes are what I’ve got to complete any task.
Countdown’s always on.
Check and respond to email? I’ve got under 10 minutes.
Fold and put away clean laundry? Clock’s ticking.
You think an exercise routine ought to take more than 10 minutes? Trevor thinks differently.
Sometimes I manage to accomplish a lot in these 10-minute increments, and I feel victorious. More often, I feel tired and defeated.
But here’s one thing I’ve learned:
Did you know you can make a delicious, richly flavorful pumpkin lasagna in a skillet in about 30 minutes?
My hat’s off to Trevor for helping me figure that one out.
Here’s how I make it work:
Chop the veggies, then attend to baby.
Boil the noodles and saute the veggies, then it’s back to Trevy-Tru.
Mix it all up in the same skillet I used to saute the veggies and toss it in the oven, and then it’s Trevor’s time.