Sausage Florentine Bake
Source: Taste of Home. A lasagna-like casserole that is very handy to have in the freezer.
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READY IN: 1hr 40mins
SERVES: 8
YIELD: 2 casseroles
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 2(28 ounce) cans crushed tomatoes
- 1
- 4
- 2teaspoons sugar
- 1teaspoon dried basil
- 1⁄2teaspoon dried oregano
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 4
- 1⁄2
- 1⁄8teaspoon ground nutmeg
- 2
- 1(12 ounce) package wide egg noodles, cooked and drained
- 4
- 4
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DIRECTIONS
- In a large saucepan or Dutch oven, cook sausage until no longer pink; drain.
- Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper. Bring to a boil.
- Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally.
- Meanwhile, in a separate bowl combine eggs, 1/4 cup Parmesan cheese, and nutmeg. Stir in spinach, cooked noodles, and onions.
- Discard bay leaf from sausage mixture.
- In each of two greased 9-in square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese.
- Repeat layers.
- Top with remaining Parmesan cheese.
- Bake, uncovered, at 350 for 30 minutes or unil bubbly.
- Let stand for 10 minutes before serving.
- Note: Casseroles may be frozen before baking; thaw in the refrigerator overnight and bake at 350 for 1 hour.
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