1-1/2 lbs bulk Italian sausage
2 cans (28 oz. each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 t. sugar
1 t. dried basil
1/2 t. dired oregano
1/2 t. salt
1/4 t. pepper
4 eggs, beaten
1/2 c. grated Parmesan cheese, divided
1/8 t. ground nutmeg
2 pkgs. (10 oz each) frozen chopped spinach, thawed and well drained
1 pkg. (12 oz) extra wide noodles, cooked and rained
4 green onions, sliced
4 c. (1 lb.) shredded mozzarella cheese
In a pan, 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 c. Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. In 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 leayers. Top with remaining Parmesan. Bake, uncovered at 350° for 30 minutes or until bubbly. Let stand for 10 minutes before serving.
Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350° for 1 hour.
Pros: Yummy!! Recipe makes 2 casseroles (one for the freezer!)
Cons: Time consuming preparation (about 2 hours)
