Best Sausage Florentine Bake Recipes

SAUSAGE FLORENTINE BAKE

Sausage Florentine Bake image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 16

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 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

Steps:

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.

Nutrition Facts : Calories 555 calories, Fat 26g fat (12g saturated fat), Cholesterol 217mg cholesterol, Sodium 1103mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

SAUSAGE FLORENTINE BAKE

Sausage Florentine Bake image

Make and share this Sausage Florentine Bake recipe from Food.com.

Provided by Atomic Girl Cooks

Categories One Dish Meal

Time 1h40m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 16

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

Steps:

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.

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