Put Leftovers in Lasagna
The mixes I’ve put together these days since Thanksgiving have given me a lot of insight. In particular, the idea that some products “combine” and others don’t is really just complete nonsense. I have eaten several combinations this year that I would have politely declined in the past, only to find myself eating it all (and growling at anyone who tries to take some). I got this culinary revelation while eating leftover Thanksgiving lasagna, and you should, too.
My cryptic mind has come up with many ways to recycle leftovers, like French fry toppings or turkey pizza , but reading this article got me thinking about the pros and cons of combining all your leftovers into one bulky weird lasagna. I was worried that each serving would become an unpleasant mixture of flavors, each competing for the attention of my taste buds, and none of them showing through – as if you were mixing all your colors together and turning gray. I’m happy to report that I was worried for nothing. Each bite of the first slice answered the question, “This can’t be good… can it?” It was good! So good that I ate two more pieces.
I usually like to give you tips on the best way to make lasagna from leftovers, but aside from adding a bit of sauce to the bottom to keep the noodles from sticking, I don’t think there’s a wrong way. The most important thing I learned is that everything goes. Potatoes, stuffing, turkey, asparagus, sweet potatoes (marshmallows not tested yet), and mac and cheese all pair well. Depending on how much leftover you have left, you can find a way to squeeze it all in, or add a small amount of leftover with the ricotta mixture and extra cheese. The assembly is up to you. Put the filling on the bottom, put the brussels and corn in the middle, and put the sweet potatoes on top. Or switch it. The layers will look beautiful, and when you pierce them with a fork, you will eat all of these flavors at once, no matter where they are. Miraculously, you will be able to try them all, and they will “come together” together.
I had one internal dispute while assembling the lasagna. Brown sauce or Italian sauce? Turkey brown sauce would have been a great move, but I only had a can of red sauce. I was a bit dismayed thinking the tomato sauce would overpower everything, but then again, it was kind of perfect. Just a small amount of tomato sauce provided the perfect amount of acidity to balance the sweet, savory, savory and umami swirling around my palate. No matter what sauce you use, what layer the mac and cheese is on, or even if it’s just regular non-Thanksgiving leftovers, adding yesterday’s food to lasagna tastes fantastic and is a great way to clean out the fridge.