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Preheat oven to 375 degrees.

Heat olive oil in large saucepan. Add onion, garlic and sausage, cooking over medium heat until sausage is no longer pink; drain.

Add sauce, red wine, basil and red pepper flakes to meat mixture. Bring to a boil, reduce heat and simmer 30 minutes.

In a large saucepan, boil lasagna noodles, leaving them slightly firm. Drain, set aside

In medium bowl, combine ricotta, salt, parsley and egg.

Spread a small amount of sauce into bottom of a 13 by 9 by 2-inch casserole dish. Place 3 lasagna noodles lengthwise on top of sauce, slightly overlapping and keeping flush to one end of the dish. Place one additional noodle widthwise and flush to opposite end to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over noodles, top with 1/3 ricotta mixture and 1/3 mozzarella and Parmesan cheese. Repeat layers. Cover with foil.

Bake for 30 minutes. Uncover and bake for 20 minutes more. Let rest 10 minutes before serving.