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1
Heat oil in heavy large pot over medium-high heat.
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2
Add sausages, onion, garlic, oregano and crushed red pepper and saute until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes.
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3
Add crushed tomatoes and diced tomatoes with juices.
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4
Bring sauce to boil.
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5
Reduce heat to medium and simmer 5 minutes to blend flavors.
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6
Season with salt and pepper.
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7
(Can be made 1 day ahead.
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8
Chill until cold, then cover and keep chilled.)
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9
Using on/off turns, chop fresh basil leaves finely in processor.
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10
Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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11
Using on/off turns, process filling until just blended and texture is still chunky.
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12
Preheat oven to 375F.
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13
Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish.
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14
Arrange 3 noodles on sauce.
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15
Drop 1 1/2 cups filling over noodles, then spread evenly to cover.
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16
Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
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17
Repeat layering of sauce, noodles, filling and cheeses 2 more times.
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18
Top with remaining 3 noodles.
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19
Spoon remaining sauce atop noodles.
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20
Sprinkle with remaining cheeses.
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21
Spray large piece of foil with nonstick olive oil spray.
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22
Cover lasagna with foil, sprayed side down.
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23
Bake lasagna 40 minutes.
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24
Carefully uncover.
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25
Increase oven temperature to 400F.
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26
Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes.
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27
Transfer to work surface; let stand 15 minutes before serving.
