Sausage Florentine Bake

• 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

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 350u0b0 for 30 minutes or until a thermometer reads 160u0b0. Let stand for 10 minutes before serving.

italian sausage, tomatoes, bay leaf, garlic, sugar, basil, oregano, salt, pepper, eggs, parmesan cheese, ground nutmeg, spinach, extra wide noodles, green onions, mozzarella cheese

Taken from www.tasteofhome.com/recipes/sausage-florentine-bake/ (may not work)