Sausage Florentine Bake Recipe

5 2 5
Sausage Florentine Bake Recipe
Sausage Florentine Bake Recipe photo by Taste of Home
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Sausage Florentine Bake Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1-1/2 pounds bulk Italian 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 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.
Originally published as Sausage Florentine Bake in Taste of Home August/September 1998, p27

Nutritional Facts

1 piece: 555 calories, 26g fat (12g saturated fat), 217mg cholesterol, 1103mg sodium, 44g carbohydrate (5g sugars, 4g fiber), 36g protein.

  • 1-1/2 pounds bulk Italian 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
  1. 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.
  2. Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture.
  3. 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.
  4. 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.
Originally published as Sausage Florentine Bake in Taste of Home August/September 1998, p27

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MY REVIEW
bobcoaster User ID: 7202108 22366
Reviewed Apr. 30, 2013

"We thought this was delicious. We love it. It's interesting how the sausage flavor mellows over a few days. I used sweet Italian link sausage, and took it out of the casings. I left the salt out; otherwise I made it as per the recipe, but I did use a 16 ounce bag of noodles. Eight servings? I think for us, it's more like 20! It's been a week, and there were days 3 of us ate it, and we still have most of the 2nd casserole left! Great bargain meals. Yes, will make again!"

MY REVIEW
jturicik User ID: 1019797 24113
Reviewed Nov. 28, 2009

"I am not sure when this recipe first appeared but I believe it was over 10 years ago. I have made this for countless family and guest dinners and it is truly a winner. It has become a favorite in our house. Tip: You can substitute fresh tomatoes v.s. canned and use fresh spinach as well."

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