Heat oven to 350 F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

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

In a medium-size bowl, blend together ricotta and egg. Sir in remaining 1/4 teaspoon Italian seasoning, 2 tablespoons of the grated Parmesan cheese and the black pepper.

Begin layering: Place 1 cup sauce on bottom of prepared dish. Top with 3 noodles (do not overlap). Top with 3/4 cup of the ricotta and 1 cup of the mozzarella. Ladle on 1 cup of the sauce, then 3 noodles and 1 cup sauce. Top sauce with 3 more noodles, then top with remaining ricotta. Spread with 1 cup sauce, then final 3 noodles. Top noodles with remaining sauce, remaining 1 cup mozzarella and 2 tablespoons Parmesan.

Cover dish with nonstick foil; bake at 350 F for 30 minutes. Uncover dish; bake an additional 20 to 25 minutes until top is browned. Cool 10 to 15 minutes before serving.