Heat a skillet over medium heat. Add the sausage, onion, and garlic. Cook, stirring frequently, until the meat is cooked through. Drain out the fat, then add the undrained diced tomatoes, tomato sauce, tomato paste, and dried basil. Cover and simmer for 15 minutes, stirring frequently.
In a bowl beat the eggs and add in the ricotta, 1/2 a cup of the parmesan, parsley, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Layer half the noodles in a 13x9x2 inch baking dish: spread half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat the same layers and finish by sprinkling with parmesan.
Bake at 375 for 30-35 minutes or make ahead and bake for 45. Allow it to rest for 10 minutes before serving. Top with fresh basil.
Roasted Garlic Bread
1 Baguette, Sliced Longways
1 Head of Garlic
1/4 Teaspoon of Dried Basil
1/4 Teaspoon of Dried Oregano
1/4 Teaspoon of Dried Parsley
1 Tablespoon of Grated Parmesan
Peel the papery layers off of the garlic head. Cut off 1/4-1/2 inch off the top to expose the cloves. Place on a foil lined baking sheet and drizzle with olive oil. Add to an oven preheated to 375. Roast for 30 minutes or until the garlic is golden. Place the baguette halves on the baking sheet, drizzle with olive oil, season with salt and pepper. Turn the oven on broil and toast for a minute or so, until the bread begins to crisp. Remove from the oven.
Remove the cloves from the head and smash with the backside of a spoon. Spread the smashed garlic as evenly as possible over the bread. Sprinkle with the basil, oregano, and parsley. Place back in the oven and toast until gold brown and crispy. Remove from the oven and sprinkle with parmesan cheese.