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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
1-1/2 pounds johnsonville® mild ground 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:
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).
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