1. To make the sauce, heat the oil in a large saucepan over medium-high heat. Add the sausage, onion, garlic, oregano, and crushed red pepper and cook until the sausage is cooked, breaking it up into small pieces with the back of a fork, about 10 minutes.

2. Add the crushed tomatoes and diced tomatoes with juice. Bring the sauce to a boil. Reduce the heat to medium and simmer for 5 minutes to blend the flavors. Season with salt and pepper.

3. To make the filling, using the on/off button, finely chop the fresh basil leaves in a food processor.

4. Add ricotta, mozzarella, parmesan, egg, 1/2 tsp of salt, and 1/4 tsp of pepper. Still using the same method, chop the filling until everything is well combined and the texture is still slightly lumpy.

5. To assemble, preheat the oven to 375°F. Spread 1 1/4 T. of sauce in a 13x9x2-inch glass baking dish. Arrange 3 noodles on the sauce. Place 1 1/2 T. of filling over the noodles, then spread evenly to cover. Sprinkle with 3/4 T. of mozzarella cheese and 1/4 T. of parmesan cheese. Repeat the layers of sauce, noodles, filling, and cheese two more times.

6. Finish with the last 3 noodles. Top the noodles with the remaining sauce. Sprinkle with the remaining cheese. Spray a large piece of aluminum foil with olive oil spray and cover the lasagna, oiled side down.

7. Bake the lasagna for 40 minutes. Carefully uncover. Increase the oven temperature to 400°F. Cook until the noodles are tender, the sauce is bubbling and thickened, and the edges of the lasagna are golden brown and puffed, about 20 minutes. Remove from the oven and let rest for 15 minutes before serving.