For the sauce: Preheat the oven to 350° F and lightly spray a 9" x 13" pan with nonstick cooking spray.

Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking up the sausage, for 6 to 7 minutes or until it is crumbled and browned. Remove sausage to a bowl and set it aside.

If the skillet is dry, add the olive oil. If not, just add the onion directly to the sausage drippings. Cook the onion, stirring occasionally, for 4 to 5 minutes or until it is soft and just beginning to brown.

Add garlic and tomato paste, stirring the tomato paste until it evenly coats the onions. Cook for 1 minute.

Deglaze the skillet by adding the water and gently scraping the browned bits off the bottom of the pan with a wooden or plastic spoon.

Stir in crushed tomatoes, Italian herb seasoning, and red pepper flakes. Bring mixture to a gentle simmer. When it starts to bubble, add the cooked Italian sausage and basil to the sauce. Taste and season with salt and pepper.

Remove sauce from heat and set aside while you prepare the cheesy yum layer.

For the cheesy yum: In a medium sized bowl, stir together ricotta, mozzarella, parmesan, italian herb seasoning, and garlic powder. Taste and season with salt and pepper.

To assemble: Spread ⅓ of the sauce evenly over the bottom of prepared baking dish. Add a layer of noodles over the sauce. Then spread half of the cheesy yum mixture over the noodles.

Repeat the layering process: 1/3 of the sauce, layer of noodles, second half of the cheesy yum mixture.

Finish by spreading the remainder of the sauce, followed by the remaining 1 ½ cups of shredded mozzarella. Bake for 30-35 minutes or until the lasagna is thoroughly hot and the cheese is melted and beginning to brown. If desired, place pan under the broiler for 2 to 3 minutes to blister the cheese a bit.

Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh basil if desired.

Store any leftover lasagna in an airtight container in the fridge for up to three days.