So we finally bought a trailer that I think we’re going to keep. This is big news, but for about 24 hours it was overshadowed by our FIRST trip to Ikea!
OK, maybe the trailer wasn’t completely overshadowed considering it was a big impetus for making that leg of the trip… and we couldn’t stop talking about the trailer… and we got excited that we could stare at the trailer from the Ikea cafe when we had lunch. Yeah, we’re nerding out over it a bit. 
But truth be told, I’m nerding out over Ikea just as much. Once we had the trailer we decided to make the drive to the outskirts of Chicago to the mecca of cheap, modern home goods. The plan was to drop the trailer and do a quick walk through to get the lay of the land. It would have been perfect, except we hit some massive traffic on the toll road into Chicago.
2 things:
1. Why doesn’t the GPS have an option to avoid toll roads?
2. I’ve never paid so much money to SIT IN TRAFFIC in my entire life!
Still we had enough time to get a feel for the Ikea way and scout a few trailer (and non trailer) necessities before hunger took over. We were at Ikea bright and early the next day, fearing there would be a mob waiting to bum rush the doors.
3 things:
1. Very few people are at Ikea that early.
2. The store is technically open, so you can start shopping that early, you just can’t check out.
3. You should go that early and get a super cheap breakfast. 99 cents for eggs, bacon and potatoes! Hello! That means I have enough room and change for the Swedish pancakes and lingonberry sauce. (You should not be surprised that I’m the kind of person who will order extra food just to try something new. I also got a totally unnecessary mini elderflower cupcake at lunch.)
We’re back in the groove this week, and after a weekend of traveling I’m looking for light, veggie packed meals to put on the table. And I’m trying really hard to incorporate some meat free options in our rotation. These lasagna rolls will definitely be making another appearance. They’re on the long side of the time I like to spend on a weeknight dinner, but they’re totally worth it. Just saute some mushrooms and spinach, stir in some cheese, wrap into noodles, top with a no-cook roasted red pepper sauce, then microwave for a few minutes. It really is that easy. Plus the presentation kind of kills me. They’re actually kind of cute.
A trailer, Ikea, cute meat-free food – life is good right now. Life is good.
Lasagna Rolls
Slighlty modified from Cooking Light
4 uncooked lasagna noodles
3 garlic cloves
Sauce
½ Tbsp red wine vinegar
1/8 tsp salt
1/8 tsp freshly ground black pepper
½ of a 14.5 oz can roasted, diced tomatoes, undrained
1 canned, roasted red bell pepper
1/8 tsp crushed red pepper
Filling
2 tsp olive oil
1/4 of a white onion
4 oz mushrooms
3 oz fresh baby spinach
¼ cup (2 ounces) shredded mozzarella cheese
¼ cup part-skim ricotta cheese
½ tsp dried basil
½ tsp salt
1/8 tsp crushed red pepper
Cook noodles according to package directions. Drain and rinse under cold water.
Meanwhile, mince garlic. Place half in a mini food processor and reserve the rest for the filling. Add the remaining sauce ingredients to the food processor and process until smooth.
Finely chop the onion and slice the mushrooms. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and reserved garlic to the pan. Sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses and remaining spices.
Place cooked noodles on a flat surface; spread ¼ cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow microwave-safe dish. Pour ¼ cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated.
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