Sausage Florentine Bake - cooking recipe

Ingredients

1 1/2 lbs bulk Italian sausage
2 (28 ounce) cans crushed tomatoes
1 bay leaf
4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs, beaten
1/2 cup parmesan cheese, grated (divided)
1/8 teaspoon ground nutmeg
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 (12 ounce) package wide egg noodles, cooked and drained
4 green onions, sliced
4 cups mozzarella cheese, shredded

Preparation

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.