The concoctions I’ve gathered these post-Thanksgiving days have given me a lot of insight. In particular, the idea that some foods “go together” and other combinations don’t is really just nonsense. I’ve eaten a few combinations this year that I politely declined in the past, only to find myself screwing up the whole thing (and growling at anyone who tried to take some). I had this culinary revelation while eating Thanksgiving leftover-lasagna.And you should too.
My mysterious mind has found many ways to repurpose the leftovers, such as FrenchToasting the Stuffing or making Buffalo Turkey Pizzabut read this article Did I consider the advantages and disadvantages of cram all your leftovers into one heavy, awkward lasagna? My worry was that every forkful would become an unpleasant putty of flavors, each one competing for the attention of my taste buds, and zero of them glistening—Like mixing all your colors together and getting grey. I’m happy to report that I was worried without any reason. Every bite of the first slice answers the question, “This can’t be good… can it?” This was Good! So good, I took two more slices.
Normally I’d like to give you tips on the best way to make leftover lasagna, but, other than adding a little sauce to the bottom so the noodles don’t stick, I don’t think there’s a wrong way. The big thing I learned is that anything goes. Potatoes, stuffing, turkey, asparagus, sweet potatoes (marshmallows not tested), and mac and cheese all work well together. Depending on how many leftovers you have, you can find a way to cram it all in, or bulk up a small amount of leftovers with a ricotta mixture and extra cheese. The assembly is up to you. Spread stuffing on the bottom, drop bPut russets and corn in the center, and sweet potatoes on top. Or turn it around. The layers will look beautiful, and when you stick a fork into it, you’ll be eating all of those flavors at once, regardless of their arrangement. Miraculously, you can taste them all, and they “go” together.
I had an internal conflict while making lasagna. Brown Gravy or Italian Gravy? Brown turkey gravy would have done the boss trick, but I only had a jar of red sauce. I was a little disappointed, thinking the tomato sauce would overpower everything, but again, it was somehow perfect. Just a small amount of tomato sauce provided just the right amount of acidity to balance out the sweet, salty, salty, and umami that swirled around my palate. Regardless of what kind of sauce you use, what layer of mac and cheese is on, or even when it’s regular, non-Thanksgiving leftovers, keeping tomorrow’s meal in lasagna tastes great. Gives, and it’s a great way to clean out your fridge.