Sausage Florentine Bake

Name: Sausage Florentine Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 casseroles (4 servings each).
Ingredients: 1-1/2 pounds Johnsonville® Ground Mild 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 large 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 shredded part-skim mozzarella cheese

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

Ingredients

1-1/2 pounds Johnsonville® Ground Mild 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 large 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 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.

Editor's Note: Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350° for 1 hour.

Nutrition Facts

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

Originally published as Sausage Florentine Bake in Taste of Home August/September 1998

Reviews

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jturicik

Jul 15, 2018

My last review of this was in 2009--9 years later it's still a family favorite!
bobcoaster

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!