Pumpkin, Sausage, Spinach and Sage Lasagna

Roast 'n Relish

I’m not going to lie. I am pretty proud of this recipe. Not only did my dinner guests oooh and ahhh over it, my boyfriend and I both loved it for lunch for leftovers. Plus, although it can seem complicated to say “make a bechamel sauce”, it’s really not too hard. Plus, with the no-bake noodles these days, it really saves a step!


  • For Pumpkin Bechamel sauce:
  • 3 tbsp butter, unsalted
  • 3 tbsp flour
  • 2 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • For the Filling:
  • 1 lb. ground pork sausage, cooked and crumbled
  • 2 cups spinach, strained (fresh/cooked or frozen/defrosted/strained)
  • 8 oz. ricotta cheese
  • 1 large egg
  • 1/4 tsp dried sage or 1 tsp. freshly minced sage
  • 1/4 tsp salt
  • 3 cup mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • For Lasagna:
  • 6-8 no-boil lasagna noodles (I prefer…

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Greek Meatballs

Roast 'n Relish

Meatballs is one of my favorite dishes to make, and this flavor combo made me ooh and ahh at the dish while eating it with the family! The combination of lamb, beef, or other meat, served with an awesome side salad and tzatziki with pita bread made for one happy family (and two happy dogs!)


  • 3 tbsp onion, grated
  • 1 lb ground beef
  • 1/2 lb ground lamb (or pork, or more beef)
  • 2 garlic cloves, minced
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried dill
  • 2 pinches cinnamon
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper


Preheat the oven to 350 degrees F. In a mixing bowl, combine onion, lamb, beef, garlic, breadcrumbs, egg, parsley, mint , olive oil, salt, and pepper. Mix to combine.

Using a small cookie scoop, form the meat mixture into about 24 balls and place on the baking…

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