Sausage (or Beef) Florentine Bake

We made this at our last freezer meal cooking night and it is delicious!! You could substitute beef it you prefer.

Sausage (or Beef) Florentine Bake

¾ lbs bulk Italian sausage
1 28oz can crushed tomatoes
½ bay leaf
1 to 2 garlic cloves, minced
1 teaspoon granulated pure cane sugar
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
¼ cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
6 oz extra wide noodles, cooked and drained
2 green onions, sliced
2 cups shredded mozzarella cheese
Cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, bail, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Meanwhile, in a bowl, combine eggs, 1/8 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles, and onions. Discard bay leaf from sausage mixture.
Grease 9” square baking pan, layer a fourth of the noodles and a fourth of the sausage mixture. Top with 1 cup mozzarella. Repeat layers. Top with remaining Parmesan.
Cover and freeze. To cook, thaw in the refrigerator and bake at 350 for 1 hour or until bubbly. Let stand for 10 minutes before serving. Makes 4 servings.