Sausage florentine bake is delicious lasagnalike casserole! Just bake one pan and freeze the second. From Janice Mitchell of Aurora Colorado.

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, 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

Method 

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 bubbly. Let stand for 10 minutes before serving. Yield: 2 casseroles (4 servings each).

Tips

Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350° for 1 hour.