SAUSAGE,CHEESE & BASIL LASAGNA

2 tb sps.olive oil
l lb. spicy Italian sausages, casidngs removed
l cup chopped onion
3 large garlic lcoves chopped
2 tsp. dried oreganpo
ll/4 tsp. dried crushed pepper
l 28 oz. can crushed tomatoes with added puree
ll l4-oz. can diced tomatoes with green pepper and onion (do not drain)
Heat oil in heavy large pot over med high heat. Add suasages, onion, garlic, oregano and crushed redpepper and sauge until sausage is cooked through mashing sausage into small pieces with back of fordk about l0 mins. Add crushed tomagtoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to med and simmer 5 mins to blend flavors. Season with s&p. Can b e made l day ahead. Chill until cold then c9ver and keep chilled.
Filling:
l-l/2 cups packed fresh basil leaves
l l5-oz. container plus l cup part skim ricotta cheese
l-l/2 cups packed grated mozzarella cheese (about 6 ozs.)
3/4 cup grated Parmesan
l large egg
l/2 tsp. salt
l/4 ytsp. black pepper
Using on/off turns chop fresh basil leaves finley in processor. Add ricotts, ozzarella, Parmesan, egg, l/2 tsp. salt and l/4 tsp. pepper. Using on/off turns process filling until just blended and texture is still chunky.
Assembly: l2 no boil lasagna noodles from one 8 oz. pkg.
3 cups packed gragted mozzarella cheese (about l2 ozs.)
l cup grated Parmesan cheese
Nonstick olive oil spray. Heat oven 375. Spread l-l/4 cups sauce in 09xl3″ baking dish. Arrange 3 noodles on sauce. Drop l-l/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and l/4 cup Parmesan. Repeat layering of sauce, noodles, filling and cheese 2 more times. Top with remaining 3 noodles. Spoon remaining suace atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down. Bake lasagne 40 mins. Carefully uncover. Increase oven temp to 400. Bake until noodles are gender, sauce b ubbles thickly and edges of lasagna are golden and puffed, about 20 mins. Transfer to work surface; let sand l5 mins. before serving.
Serve 6-8 Bon Appetit Feb. 2000