1 lb. mild Italian sausage
1/8 tsp. garlic powder
1 tbsp. dried basil
1 tsp. salt
1 (16 oz.) can tomatoes
2 (6 oz.) cans tomato paste
2 eggs
2 lg. cartons fresh ricotta cheese
3/4 c. grated parmesan cheese
2 tbsp. dried parsley flakes
1/2 tsp. pepper
1 lb. mozzarella cheese, thinly sliced
Lasagna noodles

Brown meat slowly in large skillet, breaking up into small pieces. Spoon off excess fat. Add next 5 ingredients and 1 cup of water. Simmer covered 15 minutes, stirring often. Cook noodles in boiling water until tender; drain and rinse. Beat eggs in medium-size bowl; add remaining ingredients except mozzarella.

Layer half the noodles in baking pan 12 x 9 x 1/2 inch high. Spread with half the ricotta filling; add half the mozzarella, overlapping to seal filling below; add half the meat sauce. Repeat. Bake at 350 degrees for about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.