Sausage & Pepper Lasagna

1 Tbls olive oil
1 med-size sweet green pepper, cored, seeded and diced
1 small onion, diced
2 cloves garlic, sliced
5 links sweet Italian sausage (about 1 1/3 lbs) casings removed
1 can (28 oz) fire-roasted crushed tomatoes in puree
1 Tbls balsamic vinegar
2 tsp sugar
2 1/4 tsp dried Italian seasoning
1 container (15 oz) ricotta cheese
1 large egg
4 Tbls grated Parm
1/4 tsp ground black pepper
12 no-boil lasagna noodles
2 cups (8 oz) shredded mozz

Heat oven to 350. Coat at 13x9x2 inch baking dish with nonstick cooking spray

Heat a 12 inch skillet over med-high heat. Add oil, then green pepper, onion and garlic. Cook 5 minutes, stirring. Add sausage and cook until no longe rpink, 5 minutes, breaking apart with a spoon. Add crushed tomoatoes, vinegar, sugar and 2 tsp of the Italian seasoning. Reduce heat to medium and simmer 10 minutes.

In a mediume size bowl, blend together ricotta and egg. Stire in remaining 1/4 tsp Italian seasoning, 3 Tbls of grated Parm and black pepper.

Begin layering, place 1 cup sauce on the bottom of dish. Top wiht noodles, then 3/4 c ricotta and 1 c mozz. Ladle on 1 c of sauce, then 3 noodles, 1 c sauce, 3 noodles, ricotta, sause, noodles, sauces, mozz, parm.

Cover dish with nonstick foil, bake at 350 for 30 minutes. Uncover and bake additional 20-25 until top is browned. Cool 10-15 minutes before serving.