To make the sauce: cook the onion and garlic in oil in large skillet or wide saucepan over medium heat until golden, about 5 minutes. Add the sasage and cook until the fat is rendered, about 10 minutes. Drain any excess fat. Add the tomatoes, 1/2 tsp salt and 1/2 tsp pepper and simmer 30 minutes. Add chopped basil and continue simering until mixture begins to thicken, about 10 minutes.

To assemble the lasagna: Heat the oven to 400 degrees. Fill a large bowl with very hot water, dip the noodles in and drain. Cover the bottom of a 9 x 13 baking dish with 2 of the noodles followed by the following:

1 1/2 cups sauce

2/3 cup mozzarella cheese

1/3 cup fontina cheese

1/3 cup ricotta cheese, in dollops

8 basil leaves

1/4 cup parmesan cheese

1/8 tsp salt and 1/8 tsp pepper

Repeat layers 4 times beginning with noodles. After last layer of noodles and sauce, sprinkle with remaining parmesan cheese and salt & pepper.

Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake 10-15 minutes longer until golden brown and bubbly.