Spinach, Sausage and Cheese Bake

This was really yummy! Though I do have some recommendations. First, we were able to fit it all in a 9x9 dish (the layers may have been too thin in a 9x13 unless you had a layer of pasta or something underneath). Second, you may want to add your own seasoning to taste in the meat/sauce layer in case the sausage doesn’t provide enough seasoning for the dish on its own. Third, and probably most important, make sure you squeeze as much of the liquid out of the spinach as possible before mixing in (as also noted by other reviewers), otherwise the bottom layer will be watery. Combo and taste was great though! My family loved it.

Easy to make and tasted good. I think I would like it better with tomato sauce with basil, garlic, and oregano and maybe a little Italian seasoning added in. Or perhaps if I used hot Italian sausage. But it's okay, just not as flavorful as it could be.

This was a major hit in our house! We had an abundance of frozen spinach to use. The only minor adjustment I did was to add about a tablespoon of garlic powder to the sausage when browning, because the tomato sauce we had was very plain. Also mixed in about half a tablespoon of onion powder to the spinach-cheese mixture.

I used low fat chicken sausage, leftover spaghetti sauce from an earlier meal, non-fat cottage cheese and just one package of spinach. I think the texture would have been better with ricotta cheese. Good on its own, leftovers even better over pasta!