Preheat oven to 375.

Cook meat, onion, and garlic till meat is browned. Drain off fat.

Stir in the undrained tomatoes and next four ingredients. Cover, simmer 15 minutes, stirring often.

Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water.

Drain; rinse noodles.

Beat eggs; add ricotta, 1/2 cup of the parmesan, parsley, 1 tsp salt and 1/2 tsp of pepper.

Layer half of the noodles in a 13x9x2 baking dish; spread with half of the ricotta filling.

Add half of the mozarella cheese and half of the meat sauce. Repeat layers.

Sprinkle remaining parmesan on top.

Bake in a 375 oven for 30-35 minutes or until heated through. (OR assemble early and refrigerate; bake 45 minutes or till hot)

Let stand 10 minutes before cutting.