I have a procrastination problem. Yeah, yeah, you say, so does everyone. But I think I’ve found a pretty unusual twist for mine: The less work I have to do, the more I put off doing any of it.

When I’m overloaded, with deadlines packed as tightly as a can of Pringles, my inner time-management ninja takes over. I get things done. (Heck, I’ve even lectured about how to juggle a blazillion projects!) These days, though, my workload is reasonable. Pleasant, even. I’ve got a chance to actually get ahead of things, to write a stockpile of blog posts and edit photographs and, y’know, strategize.

But that’s not how I’m spending my days. Instead, it’s been over two weeks since I put up a fresh post here. (I did, however, just post a fab weeknight recipe on the blog I write for Weight Watchers: Quick Escarole & White Beans.)

Sigh. I have no idea what I’m even doing with all this time—it’s not like I’m out getting my nails done, or writing a novel. I’m just… frittering. Playing whack-a-mole with deadlines, only dealing with work as it comes due.

Some days, this blasé attitude extends into dinner prep. And once in a while, that turns out to be a good thing. Like with this noodle-free “lasagna.” It’s nothing more than thinly sliced eggplant and zucchini, layered with sauce and cheese then baked until it’s much more luxurious-tasting than I have any right to expect, given the effort involved. Gluten-free, grain-free, and much, much easier than a traditional lasagna. Easier than my Roasted Vegetable Lasagna, too.

I knew Harry wouldn’t touch this so while it baked I made some tricolor shells (which also made a nice side for me and Stephen, otherwise I wouldn’t have bothered). He had macaroni, grapes, and buttered bread. Stephen and I had vegetable-packed lusciousness.

Eggplant & Zucchini “Lasagna”
Serves 6

3 cups prepared pasta sauce (use a lower-sodium variety if serving to your baby; I used Little Gram’s)
2 medium eggplant, sliced thin lengthwise
1/2 cup shaved Parmesan (use a vegetable peeler)
1 1/2 cups shredded mozzarella
2 medium zucchini, sliced thin lengthwise

Preheat the oven to 400°F, with a rack in the center. Coat a 9 x 13 baking dish with cooking spray.

1. Spread about 1/2 cup of the sauce in the bottom of the baking dish, and top with a layer of eggplant slices. Spread another 1/2 cup of sauce on top, and sprinkle lightly with Parmesan and mozzarella. Top with a layer of zucchini slices, then more sauce and more cheese. Repeat with remaining vegetables, sauce, and cheese, making sure to end with sauce, then cheese.
2. Cover tightly with foil and bake for 45-50 minutes, until the vegetables pierce easily with a sharp knife. Uncover and bake an additional 10 minutes, until sauce is bubbling and cheese is browned.
3. Let sit for 5 minutes, then serve.

MAKE BABY FOOD: Assuming your baby is ok with cooked tomatoes (most are), the texture of these vegetables is wonderful for early eaters—they become silky-soft. You can mash them with a fork (peel off the cheese if it seems too stringy) or puree the whole dish.

italian tomato vegs