I have this idea for a lasagna with leftovers, check this with me.

[Mosca]

I have leftover stuff from meals made the last few days. I have:

spinach
ricotta
bacon
mushrooms
mozzarella
parmesan
1/2 each red, green, orange, and yellow bell peppers
pesto sauce
alfredo sauce

And probably some other stuff. Oh: artichoke hearts. I also have chicken thighs and broth in the freezer, and all different kinds of pasta noodles. No lasagna noodles, but I’m not married to the idea of “use only these noodles!”

I’m not sure about using spinach and peppers in the same casserole, but I’m not against it either. I’ve mixed Alfredo and pesto before; that’s actually really damn good. Not sure if I should mix it together, or do different layers of it though.

I can’t use onions or tomatoes, because Mrs M can’t eat them any more (much to her dismay, she loves both). But this would come out pretty freakin’ fantastic, I think; whether I mix the spinach and peppers or not, it should really kick tongue.

[HawkerXP]

[Davek8282]

Sounds good to me, and I'm with you any pasta shape will work well. I do a fair number of pasta bakes using leftovers and I have never been disappointed, although I do usually use tomato sauce and/or diced tomatoes.

[CaptainMike]

Kind of like "Whatchagot Stew"

[Mosca]

Yeah, I don’t want to waste anything, and it will probably come out really good.

[Skip]

Go for it! And/or make an omelet. Good either way.

[realdocBBQ]

I'd probably leave the pasta out of it, though. That's just me. lol

[WI Bubba]

Soudnds to me like it would work well

[hoovarmin]

This will be one epic lasagne. I say use it all.

[realdocBBQ]

I see bacon in there. Where's the rest of the meat? I hope it's a LOT of bacon, if there's no other meat - not like a veggie, catch-all lasagna with a few chopped up pieces of bacon for flavor thrown in there.

The biggest problem I've always had with most lasagna is a lack of meat. My mom used to make a good lasagna with lots of meat in it - she used ground beef. I like it with some ground Italian sausage. But honestly, braised beef short rib is amazeballs.

Reminds me of a lasagna Guga did a few years back that was incredible - had braised beef short rib, layers with sliced provolone, I think, sliced ham and a cream béchamel sauce, also with layers of the red sauce. I tried to make it once, I think but I didn't do so well at it. But holy carp, it looked like something you'd each a 3x3 square and be full for the rest of the day - but you'd damned sure go back and grab another, and then another, because no matter how miserable it made you, it was just worth it!

[STEbbq]

He mentioned chicken thighs?

[realdocBBQ]

Ahhh yes I see it in the paragraphs, it wasn't in the list so I forgot about it. ADD you know... lol. Or just inattentiveness, I don't want to have a label and be part of some kind of marginalized group or anything. lol

[Mosca]

Yep, chicken, I left it off the list because it’s not really “left over”. But it’s also not something I have to go out and buy, so it fits the spirit of what I want to do here.

[STEbbq]

I love it all Tom. Peppers sound great.

I have even been putting some hot sauce on my pasta dishes lately. It tastes really good so it works!

[Mosca]

Lol, I’m one of those “put that s**t on everything” people. Habaneros don’t even register any more, I consider them “tangy”.

[Oak Smoke]

Other than using the pasta it sounds like the makings of an epic pizza.

[SheilaAnn]

Keep the spinach and bacon out and make a spinach salad with hot bacon dressing. Love the idea of a “creamy pesto” using the Alfredo. Hhhmmmmm….. (little wheels turning)

[Mosca]

I made it without the bacon, I forgot about it. And Mrs Mosca asked for no pesto, which is fine because I can make bacon and eggs on olive oil/rosemary sourdough toast with pesto and crumbled queso fresco for breakfast tomorrow. I have a couple shots of this, but I can’t post them because there is a website issue right now.

[Santamarina]

Put it all in!

[Mosca]

Yeah, this was pretty decadent. Photos in SUWYC.

[LA Pork Butt]

The absence of onions in red my idea. I thought onions and bell peppers would be a good starting place.