Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion and tomatoes and cook while breaking up the tomatoes with a spatula, until onions are softened and tomatoes are broken down, about 10 minutes. Reduce the heat to low, cover the pot and simmer over low heat, stirring occasionally, for 20 minutes.
Increase the heat to medium and add the spinach, garlic, oregano, basil, parsley, crushed red pepper, and salt. Cover the pot and cook, stirring occasionally, until all the spinach is wilted, about 5 minutes. Take off the heat and set aside.
Preheat the oven to 375°F.
In a bowl mix together the ricotta, Parmesan, and egg.
Spread just a little bit of the spinach mixture in the bottom of a 9x13-inch baking dish. Lay 4 to 5 of the uncooked noodles in a single layer in the baking dish. Spread 1/3 of the spinach mixture evenly over the noodles. Sprinkle on 1/3 of the mozzarella. Spread on HALF of the ricotta mixture. Layer on 4 to 5 more noodles. Spread on HALF of the remaining spinach mixture. Sprinkle on HALF the remaining mozzarella. Spread on ALL the remaining ricotta mixture. Layer on 4 to 5 noodles. Spread on ALL the remaining spinach mixture and pour in any remaining liquid from the pot. Sprinkle on ALL the remaining mozzarella.
Cover the baking dish tightly with aluminum foil (try to keep the foil from touching the cheese or lightly oil the foil to prevent sticking) and bake in the preheated oven for 1 hour.
Remove the lasagna from the oven, take of the foil and allow to sit for 10 minutes before serving.
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