1start by placing the entire box of the noodles in a large bowl with very hot water, let sit, while you put together everything else.
2In a pot pour the can of crushed tomatoes, add oregano, basil, salt, pepper, garlic, sugar...stir and let simmer about 20 mins.
3in a large bowl mix the ricotta, beaten eggs, 1 teaspoon of the garlic powder and a hand full of the chopped parley, and half of the parmesan cheese...blend well
4by now the noodles should be soft, but yet firm... In a lasagna tray...start by adding a ladle of the sauce, then a layer of the noodles, ricotta mixture and top with some of the mozzarella, repeat two more times...finishing the last layer with sauce, mozzarella & the rest of the parmesan cheese.....bake at 350 45 mins... or until bubbly and cheese has melted...garnish with the rest of the parsley