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1
Position the rack in the center of the oven; preheat oven to 350.
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2
Make tomato sauce: heat a big saucepan over medium heat; swirl in 1/4 cup olive oil, then add in the onions; cook about 2 minutes, until softened, stirring constantly.
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3
Add in the garlic; cook about 20 seconds, just until aromatic.
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4
Add in the tomatoes, oregano, sugar, salt, and pepper; bring to a simmer.
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5
Decrease heat to low; simmer 30-40 minutes, until the tomatoes break down and the sauce thickens; stir in the tomato paste.
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6
Meanwhile, heat a big skillet over med-high heat; swirl in 1 tablespoon oil; add in the sausage.
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7
The moment the sausage starts to sizzle, decrease heat somewhat and continue cooking until the sausages are browned on all sides, about 8 minutes, turning every so often.
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8
Transfer sausages to a cutting board and let them stand for a few minutes until you can easily cut them into thin rings.
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9
Build or layer the casserole: in a 13x9 inch pan, spread 1 cup tomato sauce across the pans bottom; 3 no-boil noodles; 1 1/2 cups tomato sauce, half the sausage rings, half the basil leaves; half the cheese slices, 3 no-boil noodles, 1 1/2 cups tomato sauce, the remaining sausage rings, the remaining basil, the remaining cheese, the remaining noodles and finally, the remaining tomato sauce.
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10
Cover the pan with parchment paper, then aluminum foil.
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11
Bake for 35 minutes, then uncover pan and continue baking about 15 more minutes, until hot, bubbling, and set.
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12
Let stand at room temperature for 10-15 minutes before serving.
