Buzz
Experimenting with leftovers after Thanksgiving has taught me a valuable lesson: the notion that some foods pair well while others don’t is completely overrated. This year, I tried combinations I would have previously avoided, only to end up devouring every bite and guarding my plate fiercely. This culinary epiphany struck me while enjoying a lasagna made entirely from Thanksgiving leftovers—and I highly recommend you try it too.
My creative brain has devised countless ways to repurpose leftovers, such as turning stuffing into French toast or crafting a buffalo turkey pizza. However, after reading an article, I began contemplating the idea of combining all my leftovers into one massive, unconventional lasagna. I initially feared that each bite would turn into a muddled mess of flavors, with none standing out—like mixing all your paint colors and ending up with gray. To my delight, my worries were unfounded. The first slice answered my doubts with a resounding 'Yes, it’s delicious!' I enjoyed it so much that I went back for two more slices.
Typically, I’d offer advice on crafting the perfect leftovers-lasagna, but aside from adding a bit of sauce to prevent the noodles from sticking, there’s really no wrong approach. The key takeaway is that anything works. Potatoes, stuffing, turkey, asparagus, sweet potatoes (though marshmallows remain uncharted territory), and mac and cheese all blend harmoniously. Whether you have a mountain of leftovers or just a handful, you can either pack everything in or enhance smaller portions with a ricotta mix and extra cheese. The arrangement is entirely your call. Layer stuffing at the base, toss in Brussels sprouts and corn in the middle, and crown it with sweet potatoes—or mix it up. The layers will look stunning, and every bite will deliver a medley of flavors, no matter the order. Surprisingly, each flavor shines through, and they complement each other perfectly.
One dilemma I faced while assembling the lasagna was choosing between brown gravy and Italian gravy. Brown turkey gravy would have been a bold choice, but I only had red sauce on hand. Initially, I worried the tomato sauce might dominate, but it turned out to be just right. A modest amount added the ideal touch of acidity to balance the sweet, savory, salty, and umami notes dancing on my taste buds. No matter the sauce you use, where you place the mac and cheese, or even if it’s just regular leftovers, transforming yesterday’s meals into a lasagna is a delicious and efficient way to clear out your fridge.
