Prepare pasta according to package instructions. Drain and set aside to cool slightly, just enough to be able to handle.

Preheat oven to 350.

Add ricotta, eggs, salt, pepper, parmesan cheese and parsley to a bowl. Stir to combine well.

Spread about 2 ladles full of sauce in the bottom of a 9x13 baking dish. Place 3 noodles, slightly overlapping. Spread an even layer of the ricotta mixture over noodles. Place a few pieces of the freshly cut mozzarella over the ricotta then add another 2 or so ladles full of sauce over that. Repeat layers two or three more times, depending on the depth of your pan. Your ending layer should be noodle, sauce and mozzarella; no ricotta.

Cover with foil and bake 35 minutes.

After 35 minutes, remove foil and bake another 10 minutes more.

Once out of the oven, allow to set up for at least 10-15 minutes before serving.

When serving, top each piece with either 1 leaf of basil or a few torn pieces.