Dinner tonight is yet another mix of bits and bobs. The main ingredient is this box of frozen lasagna rolls that I found at Aldi. They are Chicken Spinach Artichoke Lasagna Rolls in a rich blend of Ricotta and three cheeses with Italian herbs. The package recommends that you add your favorite sauce so when I picked up this package of tasty cheating goodness I got a bottle of pre-made pasta sauce billed to me as a Four Cheese Sauce that is actually pretty tasty so I will use it as is but let’s get to the bits and bobs!!
I had so many fresh tomatoes from my veg craving shopping trip, a yellow bell pepper and a sweet onion that hadn’t been turned into the original idea that I had for them, some garlic that also hadn’t been turned into it’s idea and some shallots just because I usually have them on hand. I did a little internet reading and found the answer to my question of Do tomatoes need to be peeled before they are turned into sauce? The answer is basically yes but there are steps to take to make it super easy but it’s Mother’s Day and I didn’t want to spend the time boiling water, blanching tomatoes, shocking them in a water bath and then peeling. I found a wonderful article that suggested that I dice the tomatoes and run those diced tomatoes thru the food processor to make a tomato puree, skins and all.
I took the suggestion about the food processor and just pureed all the tomatoes. I decided to get that extra layer of love in the dish by roasting the rest of the veggies. I cut the bell pepper in half and took out the seeds, I halved the shallots and just peeled the garlic leaving whole cloves, I put them on a baking sheet and drizzled grapeseed oil over top and sprinkled with salt and pepper and popped them in a 350 degree oven for 15 minutes. After the 15 minutes I opened and drained two cans of mushroom slices and added them to the pan and stirred them around so that they could get a little of the oil and seasonings on them and put the pan back in for 10 minutes until they started to brown.
When the veg was finished roasting I went back to the food processor with them. I divided the mass of veg in about half and ran the first half thru until it was fairly finely chopped up, closer to a mince and stirred that into the tomato sauce and got it back up to a simmer while I worked on the second half. For the second half of the veg I only ran them thru until they were bite-sized chunks, added a pinch more salt and stirred them into the sauce and continued to simmer while I cooked the pasta.
I chopped some Romaine lettuce, tomato and cucumber for a salad, used the Olive Garden dressing and topped it with grated parmesean cheese.
Super easy, fairly fast, lots of hands off time, out of this world delicious!!
Thanks ya’ll!! Happy cooking!