Preheat oven to 375℉. Drizzle olive oil and rub to cover a 12" x 17" baking sheet. Set aside.
Heat a large skillet to medium and drizzle 1 tablespoon of the olive oil. Add the garlic and red pepper flakes, cooking and stirring constantly for 30 seconds. Add the spinach, cooking until it's almost completely wilted, about 3 minutes. Transfer the spinach, garlic, pepper flake mixture to a strainer and with the back of a spoon, press out as much of the liquid as you can. Transfer the spinach mixture to a medium bowl and snip with kitchen shears until cut to desired pieces. Add the ricotta cheese and ½ cup of the grated Parmesan. Mix until combined and set aside.
Meanwhile, bring a large sauce pan or stockpot with 2-quarts water and bring to boil. (You'll work on the meat/sauce ingredients at the same time as the noodles.) Add broken lasagna noodles, or whatever pasta you're using for this recipe. Boil the noodles for approximately 5 minutes and then retain ½ cup of the pasta water. Drain the noodles.
While the water for the noodles is getting ready and as the noodles boil, finish up the sauce. Wipe out the skillet, heat to medium and drizzle the remaining 2 tablespoons olive oil. Add the Italian sausage, cooking and breaking up into small pieces until it's no longer pink, about 5 minutes. Add the diced red onion and cook with the sausage until the onion is soft, about 3 minutes. Add the pasta sauce and pesto, if you're using it, stirring to combine. Stir in the ½ cup pasta water from the semi-cooked noodles.
Add the drained pasta to the sauce/meat mixture and stir to coat the noodles. Add 1 cup of the mozzarella cheese and stir until just melted. Pour this mixture onto the baking sheet, spreading to the edges.
Place bite-sized dollops of the ricotta-spinach mixture over the sauce mixture. Sprinkle the remaining 1 ½ cup mozzarella cheese over the top and then the remaining 1 cup Parmesan cheese.
Bake until the sauce is bubbly and the cheese is lightly golden, about 30 minutes. Watch it after 20 minutes so the cheese doesn't get too brown. Use a knife or pizza cutter to cut individual servings and dish up with extra cheeses and torn basil.