Open the mozzarella fresca and drain out the liquid, then thoroughly dry on paper, or clean cloth towels. Either using a food processor or a manual grater, grate the mozzarella fresca and set aside.
Drain the ricotta and put in a bowl. With a wooden spoon gently gently gently mash and pat it down till reasonably smooth and flexible. Using a fork mix in the dry spices till well-incorporated, and set aside.
Place the dried pasta in 1/2 gallon of salted boiling water and bring it back up to a full boil. It's usually done when it starts bubbling white. Drain the pasta in the pasta insert, or colandar over the sink. Once completely drained, then sprinkle the olive oil completely over the pasta to prevent sticking. In a festive deep-dish Lasagna pan layer the pasta, sauce and cheese in that order. The bottom layer starts with pasta. Then, ladle on on a thin layer of marinara, then the cheeses--- starting with the mozzarella fresca, seasoned ricotta, and pecorino romano---sprinkle marinara on top of that and then start again with the pasta, ladling on the sauce and cheese layers all over again.
Cover the top with foil and bake in a 325F oven for 35-40 minutes, checking and rotating after 20 minutes. Cool covered for at least 30 minutes and garnish with the fresh Basil sprigs, and spicy Italian sausage---which is cooked completely separately.