Classic Sausage Lasagna
Using no-boil lasagna noodles cuts the prep time for this delicious lasagna in half.
(Makes 2,  9 x 9 pans each with 4 servings
 or 1 , 13 x 9 pan serving 6 - 8)

Ingredients:
Sauce:
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried or fresh oregano 
1/4 teaspoon dried crushed red pepper
2 x 28-ounce cans crushed tomatoes with added puree

Filling:
1cup fresh basil leaves, chopped
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese 
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese 
1/2 cup grated Parmesan cheese 

Directions:

1. Preheat oven to 375° Fahrenheit. 
2. Prepare sauce: Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano
   and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces
   with back of fork, about 10 minutes. Add crushed tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper.
3. Prepare filling: In a medium bowl, mix together ricotta,  Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in chopped basil.  Set aside.
4. Spray two 9x9x2-inch glass baking dishes with non-stick vegetable or olive oil  spray.
5. To assemble:  Spread 3/4 cup sauce in each dish.  Arrange 3 noodles on sauce. Drop 3/4 cup filling over noodles, then spread evenly to cover. Sprinkle with 1/2 cup mozzarella cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce on top of noodles. Sprinkle with remaining mozzarella cheese and parmesan.  Spray large piece of foil with nonstick spray. Cover lasagna with foil, sprayed side down.
6. Bake lasagnas for 25 - 30 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.