Lasagna with Italian Sausage

In small bowl combine the basil leaves, oregano leaves and bay leaf; set aside. In a large cooking pot, cook the Italian sausage over medium heat; drain excess fat. Push sausage to one side of saucepan, pour olive oil in cleared area. Over medium heat, add the reserved spice mixture, cooking and stirring for 30 seconds then combine with the sausage. Add onion, carrot and garlic; cook until softened, about 3 to 5 minutes. Add tomato paste and cook, stirring, for 2 minutes. Add remaining ingredients, bring to a boil and simmer, uncovered, for about 30 minutes. Discard bay leaf. Preheat oven to 350 °F (175°C). Combine ricotta and 2/3 cup Parmesan cheese in medium bowl. Add egg, parsley, salt and pepper, mixing well. Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 4 noodles over sauce, overlapping to fit, if needed. Drop by spoonfuls (do not spread) half of ricotta cheese mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta cheese mixture. Ladle about 2 cups sauce over mozzarella cheese. Repeat same procedure with second layer. Top with last four noodles and the remaining sauce. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. Cover with aluminum foil and bake for 40 minutes; uncover and bake for 15 to 20 minutes more, or until hot and bubbly. Allow lasagna to stand 15 minutes to set before serving.