Ingredients
1-1/2 pounds bulk Italian sausage2 cans (28 ounces each) crushed tomatoes1 bay leaf3 to 4 garlic cloves, minced2 teaspoons sugar1 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper4 large eggs, lightly beaten1/2 cup grated Parmesan cheese, divided1/8 teaspoon ground nutmeg2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 package (12 ounces) extra wide noodles, cooked and drained4 green onions, sliced4 cups shredded part-skim mozzarella cheese
Preparation
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.
