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Sausage Florentine Bake

Sausage Florentine Bake
Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting. —Janice Mitchell, Aurora, Colorado
8 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1-1/2 pounds bulk Johnsonville® Ground Sausage
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 bay leaf
  • 3 to 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, lightly beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 1/8 teaspoon ground nutmeg
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (12 ounces) extra wide noodles, cooked and drained
  • 4 green onions, sliced
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

  • In a 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; simmer, uncovered, for 1 hour,
  • stirring occasionally.
  • Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and
  • nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay
© Taste of Home 2013

2 of 2

Sausage Florentine Bake (continued)

Directions (continued)

  • 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.
  • Bake, uncovered, at 350° for 30 minutes or until a thermometer
  • reads 160°. Let stand for 10 minutes before serving. Yield: 2
  • casseroles (4 servings each).
Editor's Note: Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350° for 1 hour.
Nutrition Facts: 1 serving (1 piece) equals 555 calories, 26 g fat (12 g saturated fat), 217 mg cholesterol, 1,103 mg sodium, 44 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013