Every time I cook dinner, I seem to make a HUGE mess in the kitchen. I end up using way too many pots and pans and the cleanup takes longer than it actually takes to cook the meal! So I thought I was doing myself a favor when I purchased Emeril Lagasse’s cookbook, “Sizzling Skillets and Other One-Pot Wonders.” With the book separated into sections like Skillets and Sauté Pans, Casseroles and Baking Dishes, Big Pots, Woks, and Slow Cookers, I thought I found my solution! If I make everything in ONE pot, I cut down the mess….right?
I can’t speak for all of the recipes in the book, but the most recent one I tried for Butternut Squash Lasagna simply ends up in ONE Casserole dish. I didn’t take into account all of the prep work and cooking leading up to the assembling of this lasagna. In making this recipe, in addition to the casserole dish, I also ended up using one baking sheet, two sauté pans, and three mixing bowls.
Don’t get me wrong…this was an incredible recipe – I just wasn’t ready for the amount of work involved. It’s not something I would recommend for a busy work night (I started making everything at 7pm and we didn’t actually sit down to eat until about 10:45pm!) Save it for a weekend when you have time to prepare everything and can really enjoy the meal.
You will LOVE this lasagna! We had so much leftover, that I shared it with my parents and sister the next day. My sister texted me as she was eating and said “Every bite was an adventure on my tastebuds!” With roasted butternut squash, chopped toasted hazelnuts, a variety of fresh herbs and even some apples mixed in….she was right – it was quite a tasty adventure!
Recipe Adapted from Emeril Lagasse’s “Sizzling Skillets and Other One-Pot Wonders.” Some changes I made: I took out onions from the original recipe because my husband does not care for them; also could not find fennel sausage in the grocery store, so I used sweet Italian sausage.