Sausage & Basil Lasagna

This isn't the sausage lasagna that I got stuck in my nasal cavity, but it's still pretty awesome.

Sauce

2 T olive oil
1 lb spicy Italian sausage
1 C chopped onion
3 large garlic cloves, chopped
2 t dried oregano
1/4 t dried crushed red pepper
28 oz can crushed tomatoes
14-1/2 oz can diced tomatoes (do not drain)

Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano, and crushed red pepper and saute until sausage is cooked through, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper.

Filling
1-1/2 C (packed) fresh basil leaves
15 oz + 1 C part-skim ricotta cheese
1-1/2 C (packed) grated mozzarella cheese (6 oz)
3/4 C grated parmesan cheese (about 2 ounces)
1 large egg
1/2 t salt
1/4 t ground black pepper

Using on/off turns, chop fresh basil leave finely in processor. Add ricotta, mozzarella, parmesan, egg 1/2 t salt and 1/4 t pepper. Process filling until just blended and texture is still chunky.

Assembly
12 no-boil lasagna noodles
3 C (packed) grated mozzarella cheese (12 oz)
1 C grated parmesan cheese (about 3 ounces)

Preheat oven to 375°F. Spread 1-1/4 C sauce in 9" x 13" glass baking dish. Arrange 3 noodles on sauce. Drop 1-1/2 C filling over noodles, then spread evenly to cover. Sprinkle with 3/4 C mozzarella cheese and 1/4 C parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.

Bake for 40 minutes. Uncover, increase oven temperature to 400°F. Bake until noodles are tender and sauce bubbles, about 20 minutes.